Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development

Author(s):  
Oğuz Aydemir ◽  
Furkan Türker Sarıcaoğlu ◽  
İlyas Atalar

Author(s):  
Dundusid Porananond ◽  
◽  
Natcha Thawesaengskulthai ◽  


2017 ◽  
Vol 2017 ◽  
pp. 24-28
Author(s):  
Fabio Shimabukuro Sandes ◽  
◽  
Fundacao Getulio Vargas


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