La matière grasse alimentaire

  • Bibliographie

Bibliographie

Akoh C.C.

Fat replacers. 1998 Food Technology, 52, 47-53

Cahn S., Ingold C.K. and Prelog V.

Specification of molecular Chirality, 1966, Angew. Chem. 78, 413-447

Davis J.T.

in Proc 2nd Int. Cong. Surface activity, vol 1, p 426, London 1957

Friberg S

Food emulsion. Marcel Dekker inc NY, 1976

Griffin W.C.

Classification on surface-active agent by HLB. 1949, J. Soc. Cosm. Chemist, 1, 311-325

Guo X., Rong Z. and Ying X.

Calculation of hydrophile-lipophile balance for polyethoxylated sujrfactant by group contribution method, 2006, J. Colloid Interface Sci., 298, 441-450

Lin I. J.

in Colloid and Interface Science, Kevker M. ed, vol 2, p 431, Acad Press, Nex York 1957

Pore J.

Emulsion, micro-émulsion, émulsions multiples. Editions Techniques des industries des corps gras, Neuilly 1992. ISBN 2-9507241-0-8

Webographie

International cocoa organization

International cocoa organization http://www.icco.org./questions/

The new skinny on snack foods

Whelan E.M. The new skinny on snack foods . http://www.acsh.org/punlications/priorities/0801/snackfoods.html

Theobroma cocoa

http://www.hort.purdue.edu/newcrop/duke_energy/theobroma_cocoa

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