Font Size: a A A
Keyword [Cocoa]
Result: 1 - 20 | Page: 1 of 3
1. Studies On The Mechanism Of Oxidative Stability Of Cocoa Butter Equivalent From Chinese Tallow
2. Investigation Of The Preparation Of Low-calorie Cocoa Butter By Transesterification Using Immobilized Lipase As Catalyst
3. Cocoa Beverage And The Research On Its Stability
4. Analysis On Several Chemical Components Of Cocoa Tincture And Jujube
5. PCR Detection Of Several Exogenous Vegetative Components In Cocoa Powder
6. The Study Of Cocoa Nib And Cake Alkalization Technics
7. Study On Preparation Of Cocoa Flavor With Maillard Reaction
8. Biosythesis Of Cocoa Butter Improvers
9. Study On The Production Of Cocoa Butter Equivalent By Fractionation And Enzymatic Interesterification Of Palm Oil
10. Microwave Radiation Preparation Of Activated Carbon Technology Research Of Agricultural And Forestry Wastes
11. Study On Preparation Of Functional Chocolate By Enzymatic Interesterification And Its Properties
12. The Research Of Lipase-catalyzed Acidolysis Of Cocoa Butter Equivalent
13. Mechanism Of Bloom In Lauric Cocoa Butter Substitutes Based Chocolate And Its Modification
14. Study On The Inhibition Effects And Mechanism Of Plant Polvphenol On Advanced Glycation End-products In Food
15. Assessment Of Biological And Physicochemical Properties Of Polyphenols And Fibers In Cocoa Shell
16. Studies Of The Preparation Of Low-calorie Chinese Tallow Cocoa Butter Equivalent By Lipase-catalyzed Interesterification
17. Study On The Method Of Adulteration Detection Of Cocoa Powder
18. Effect Of Fermented And Roasted On The Quality Of Cocoa Beans And The Study Of Cocoa Of Jam
19. Synthesis And Compatibility Of Triacylglycerols(TAGs) Of Cocoa Butter Substitute(CBS)
20. Synthesis Of Cocoa Butter Equivalent Catalyzed By Candida Sp.99-125 Lipase
  <<First  <Prev  Next>  Last>>  Jump to