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MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE

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Détails bibliographiques
Auteur principal:	María del Carmen Gutiérrez Guerrero
Format:	Artículo científico
Langue:	en
Publié:	Universidad de Sonora 2019
Sujets:	Multidisciplinaria (Ciencias Naturales y Exactas) Lard Interesterification Cocoa butter replacer
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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