Structure development in confectionery products: importance of triacylglycerol composition
The objective of this thesis was to study the effect of the ratio symmetric/asymmetric TAG on the crystallization properties, storage stability and fat migration of fat blends. In order to do that, eight blends with varying ratios of symmetric/asymmetric TAG, but with an equal amount of saturated fa...
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| Formato: | masterThesis |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10773/9190 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/9190 |