نتائج البحث

Effect of cocoa fat content on wetting and surface energy of chocolate

• Authors : Lubomír Lapčík; Barbora Lapčíková; Hana Žižková

Subjects: chocolate; cocoa fat; surface energy

• Source: Potravinarstvo, Vol 11, Iss 1, Pp 410-416 (2017)

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FFECT OF COCOA FAT CONTENT ON WETTING AND SURFACE ENERGY OF CHOCOLATE.

• Authors : Lapčík, Lubomír¹ (AUTHOR) ; Lapčíková, Barbora¹ (AUTHOR) ; Žižková, Hana² (AUTHOR)

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 1/1/2017, Vol. 11 Issue 1, p410-416. 7p. 7 Charts, 6 Graphs.

تفاصيل العنوان

Effect of cocoa fat content on wetting and surface energy of chocolate

Subjects: Chocolate; Cocoa fat; Surface energy

تفاصيل العنوان

Effect of cocoa fat content on wetting and surface energy of chocolate

Subjects: Chocolate; Cocoa fat; Surface energy

تفاصيل العنوان

Effect of cocoa fat content on wetting and surface energy of chocolate

• Authors : Lapčík, Lubomír; Lapčíková, Barbora; Žižková, Hana

Subjects: Chocolate; Cocoa fat; Surface energy

• Source: Potravinarstvo Slovak Journal of Food Sciences

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Effect of cocoa fat content on wetting and surface energy of chocolate

• Authors : Hana Žižková; Peng Li; Lubomír Lapčík

Subjects: wetting; Cocoa fat; Fat content

• Source: Potravinarstvo Slovak Journal of Food SciencesPotravinarstvo, Vol 11, Iss 1, Pp 410-416 (2017)

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Adhesion of marzipan pastes based on dry demineralized whey

• Authors : Igor Stadnyk; Olena Kolomiiets; Larysa Rybchuk

Subjects: Materials science; Moisture absorption; glycerin

• Source: Potravinarstvo, Vol 14, Pp 1149-1161 (2020)

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ADHESION OF MARZIPAN PASTES BASED ON DRY DEMINERALIZED WHEY.

• Authors : Stadnyk, Igor¹ ; Piddubnuy, Volodymyr² ; Kravchenko, Mykhail³

Subjects: *MARZIPAN; *WHEY; *GLYCERIN

• Source: Slovak Journal of Food Sciences. 2020, Vol. 14, p1149-1160. 12p.

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