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Showing 1 to 3 of 3 for “"solid fat content"”.

  1. Physical, Perceptual, and Bioactive Components of Chocolate

    Andrae, Lia M.University of Illinois at Urbana-Champaign2015

    … conditions may lead to development of either fat or sugar bloom, each of which compromises both visual and textural quality. The initial goal of this research was to evaluate the impact of various storage conditions on chocolate texture. Temperature fluctuations significantly impacted …

    uiuc Repository record

  2. Trans yağ asitlerinin hamur ve bisküvilerin reolojik ve tekstürel özellikleri üzerine etkisi

    TEKİN, Aziz (Tez Danışmanı), ŞAHİN, Kübra (Yazar)Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı2009

    … This research was conducted in Fats and Oils labs. of Food Engineering Dept., Faculty of Engineering, Ankara University, between 2008-2009. In this study, the effects of trans fatty acids on textural and rheological properties of doughs and biscuits were investigated. Three …

    ankara Repository record

  3. Effects of fat particles on the stability of complex food systems

    Hanazawa, TomohitoKyoto University2019

    kyoto Repository record