Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter

Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter (2012)

Authors:
- Amaral, Alline Aurea do
- Lannes, Suzana Caetano da Silva
Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
Unidade: FCF
Subjects: CUPUAÇU; CACAU
Language: Inglês
Imprenta:
- Publisher: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health
- Publisher place: Zurich
- Date published: 2012
Source:
- Título do periódico: Abstract Book
Conference titles: International Symposium on Food Rheology and Structure

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ABNT

AMARAL, Alline Aurea do e LANNES, Suzana Caetano da Silva. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. 2012, Anais.. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health, 2012. . Acesso em: 16 abr. 2024.
APA

Amaral, A. A. do, & Lannes, S. C. da S. (2012). Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. In Abstract Book. Zurich: Laboratory of Food Process Engineering; Institute of Food, Nutrition and Health.
NLM

Amaral AA do, Lannes SC da S. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. Abstract Book. 2012 ;[citado 2024 abr. 16 ]
Vancouver

Amaral AA do, Lannes SC da S. Comparison of the structural behavior of fillings prepared with varied fat content of cupuassu fat and cocoa butter. Abstract Book. 2012 ;[citado 2024 abr. 16 ]