Results 1 to 10 of about 22 (22)
Some of the next articles are maybe not open access.

Trans-Fatty Acid Analysis Applied to Authenticity Monitoring of Bottled Butter by CZE-UV

Food Analytical Methods, 2022
Brenda Lee Simas Porto   +2 more
exaly  

Agentes naturais no controle oxidativo de manteiga de garrafa: Inovação e promoção de saúde

Revista Brasileira De Agrotecnologia, 2021
João Vitor Fonseca Feitoza   +1 more
exaly  

Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

Foods, 2021
Arnout Declerck   +2 more
exaly  

Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter

LWT - Food Science and Technology, 2022
M R Norazlina   +2 more
exaly  

Fat content of cream affects the capacity of butter to hold water

International Journal of Dairy Technology, 2022
Silvana Martini
exaly  

Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Nutrients, 2021
Teryn N Sapper   +2 more
exaly  

Caracterização química, físico-química e rancidez oxidativa de manteiga de garrafa

Ciencia E Agrotecnologia, 2008
Luiz Ronaldo DE ABREU
exaly  

Características de identidade, qualidade e estabilidade da manteiga de garrafa. Parte II - estabilidade

Food Science and Technology, 2003
Nonete Barbosa Guerra   +2 more
exaly  

CARACTERÍSTICAS DE IDENTIDADE, QUALIDADE E ESTABILIDADE DA MANTEIGA DE GARRAFA: PARTE I -- CARACTERÍSTICAS DE IDENTIDADE E QUALIDADE

Food Science and Technology, 2001
Nonete Barbosa Guerra   +2 more
exaly  

Addition of olein from milk fat positively affects the firmness of butter

Food Research International, 2016
Mayara De Souza Queirós   +2 more
exaly  
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