Moderne Emulgatoren zur Verzögerung der Fettreifbildung bei Schokolade
- 1 January 1969
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 71 (8) , 672-678
- https://doi.org/10.1002/lipi.19690710823
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Moderne Emulgatoren: Die Grundlage verbesserter Formbeständigkeit von EiskremFette, Seifen, Anstrichmittel, 1967
- Emulgatoren in NahrungsmittelnFette, Seifen, Anstrichmittel, 1965
- Chronic oral toxicities of four stearic acid emulsifiersToxicology and Applied Pharmacology, 1959
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester EmulsifiersJournal of Nutrition, 1957
- Über die Fettreif‐Bildung bei Schokoladen und Pralinen IFette, Seifen, Anstrichmittel, 1957
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester EmulsifiersJournal of Nutrition, 1957
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester Emulsifiers II. Reproduction and LactationJournal of Nutrition, 1956
- Nutritional Studies on Rats on Diets Containing High Levels of Partial Ester Emulsifiers I. General Plan and Procedures; Growth and Food UtilizationJournal of Nutrition, 1956