Production of structured fats between olein palm e and fully hydrogenated palm oil...
Enzymatic interesterification between cupuassu fat and other sources to produce co...
Formulation of cocoa butter and cupuassu fat with reduced content of saturated by ...
Evaluation of the crystallization and polymorphism of cocoa butter through the add...
Evaluation of the biological potential of Amazonia exotic oils before and after en...
Modification, control and stabilization of the crystallization and polymorphic beh...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...