Andere Kunden interessierten sich auch für
![Une étude pour la qualité de la margarine en production]( "Une étude pour la qualité de la margarine en production")
Une étude pour la qualité de la margarine en production26,99 €![Issledowanie kachestwa margarina w proizwodstwe]( "Issledowanie kachestwa margarina w proizwodstwe")
Issledowanie kachestwa margarina w proizwodstwe26,99 €![Food Microstructure and Its Relationship with Quality and Stability]( "Food Microstructure and Its Relationship with Quality and Stability")
Food Microstructure and Its Relationship with Quality and Stability216,99 €![Handbook of Impact Modifiers]( "Handbook of Impact Modifiers")
Handbook of Impact Modifiers323,99 €![Asian Noodle Manufacturing]( "Asian Noodle Manufacturing")
Asian Noodle Manufacturing197,99 €![Fatty Acids]( "Fatty Acids")
Fatty Acids183,99 €![Zhou, K: Molecular Dynamics Simulation]( "Zhou, K: Molecular Dynamics Simulation")
Zhou, K: Molecular Dynamics Simulation181,99 €
The aim of the study was to determine correlations between process parameters and quality characteristics of pastry margarine. The study revealed that there are correlations between baking product quality and process conditions. Main process parameters in this study were crystallisation unit temperature and solid fat content of emulsion. The outcomes of this study may help to developed pastry margarine with better baking quality. thank you so much for helping me in this study to ITU food engineer department.