STUDIES ON SOME TECHNOLOGICAL PROCESSES FOR COCOA BUTTER-LIKE FATS PRODUCTION FROM VEGETABLE OILS
GAMAL ALY SEIF EL-NASR GHIDAN;
Abstract
Cocoa butter is the first choice and the only continuous fat phase in chocolate
and other confectionery products. Consequently, responsible for dispersion of the
other non fatty constituents (sugar, cocoa mass, milk powder emulsifier and flavor)
beside im
and other confectionery products. Consequently, responsible for dispersion of the
other non fatty constituents (sugar, cocoa mass, milk powder emulsifier and flavor)
beside im
Other data
| Title | STUDIES ON SOME TECHNOLOGICAL PROCESSES FOR COCOA BUTTER-LIKE FATS PRODUCTION FROM VEGETABLE OILS | Other Titles | دراسات على بعض العمليات التكنولوجية لانتاج مثيل زبدة الكاكاو من الزيوت النباتية | Authors | GAMAL ALY SEIF EL-NASR GHIDAN | Keywords | STUDIES ON SOME TECHNOLOGICAL PROCESSES FOR COCOA BUTTER-LIKE FATS PRODUCTION FROM VEGETABLE OILS | Issue Date | 2010 | Description | Cocoa butter is the first choice and the only continuous fat phase in chocolate and other confectionery products. Consequently, responsible for dispersion of the other non fatty constituents (sugar, cocoa mass, milk powder emulsifier and flavor) beside im |
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