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You searched for subject:(Chocolate). Showing records 1 – 30 of 242 total matches.

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Leiden University

1. Soekhoe, I.V. Precolumbian Chocolate: Tracing the use of chocolate in Mesoamerica.

Degree: 2015, Leiden University

 The research presented in this thesis pertains to chocolate in Precolumbian Mesoamerica, and attempts to trace its use from the earliest known, up to the… (more)

Subjects/Keywords: Precolumbian chocolate; Mesoamerican chocolate; cacao; chocolate

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Soekhoe, I. V. (2015). Precolumbian Chocolate: Tracing the use of chocolate in Mesoamerica. (Masters Thesis). Leiden University. Retrieved from http://hdl.handle.net/1887/35570

Chicago Manual of Style (16th Edition):

Soekhoe, I V. “Precolumbian Chocolate: Tracing the use of chocolate in Mesoamerica.” 2015. Masters Thesis, Leiden University. Accessed January 28, 2020. http://hdl.handle.net/1887/35570.

MLA Handbook (7th Edition):

Soekhoe, I V. “Precolumbian Chocolate: Tracing the use of chocolate in Mesoamerica.” 2015. Web. 28 Jan 2020.

Vancouver:

Soekhoe IV. Precolumbian Chocolate: Tracing the use of chocolate in Mesoamerica. [Internet] [Masters thesis]. Leiden University; 2015. [cited 2020 Jan 28]. Available from: http://hdl.handle.net/1887/35570.

Council of Science Editors:

Soekhoe IV. Precolumbian Chocolate: Tracing the use of chocolate in Mesoamerica. [Masters Thesis]. Leiden University; 2015. Available from: http://hdl.handle.net/1887/35570

2. Mitrovic, Jelena. How different chocolate brands influence our chocolate perception and buying behavior?.

Degree: 2014, RCAAP

This master dissertation is based on a research conducted in order to answer the question ‘How different chocolate brands influence our chocolate perception and buying… (more)

Subjects/Keywords: Chocolate brands; Chocolate consumption; Chocolate perception; Chocolate industry; Marcas de chocolate; Consumo de chocolate; Percepção de chocolate; Indústria de chocolate

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APA (6th Edition):

Mitrovic, J. (2014). How different chocolate brands influence our chocolate perception and buying behavior?. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8602

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mitrovic, Jelena. “How different chocolate brands influence our chocolate perception and buying behavior?.” 2014. Thesis, RCAAP. Accessed January 28, 2020. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8602.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mitrovic, Jelena. “How different chocolate brands influence our chocolate perception and buying behavior?.” 2014. Web. 28 Jan 2020.

Vancouver:

Mitrovic J. How different chocolate brands influence our chocolate perception and buying behavior?. [Internet] [Thesis]. RCAAP; 2014. [cited 2020 Jan 28]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8602.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mitrovic J. How different chocolate brands influence our chocolate perception and buying behavior?. [Thesis]. RCAAP; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8602

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Rutgers University

3. Rossi-Olson, Andrea, 1979-. The impact of nut inclusions on properties and stability of dark chocolate.

Degree: PhD, Food Science, 2011, Rutgers University

Chocolate bars have become increasingly gourmet in the types of chocolate used and addition of a variety of inclusions such as nuts, fruits, and cereal… (more)

Subjects/Keywords: Chocolate – Additives; Chocolate industry – Quality control

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APA (6th Edition):

Rossi-Olson, Andrea, 1. (2011). The impact of nut inclusions on properties and stability of dark chocolate. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393

Chicago Manual of Style (16th Edition):

Rossi-Olson, Andrea, 1979-. “The impact of nut inclusions on properties and stability of dark chocolate.” 2011. Doctoral Dissertation, Rutgers University. Accessed January 28, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393.

MLA Handbook (7th Edition):

Rossi-Olson, Andrea, 1979-. “The impact of nut inclusions on properties and stability of dark chocolate.” 2011. Web. 28 Jan 2020.

Vancouver:

Rossi-Olson, Andrea 1. The impact of nut inclusions on properties and stability of dark chocolate. [Internet] [Doctoral dissertation]. Rutgers University; 2011. [cited 2020 Jan 28]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393.

Council of Science Editors:

Rossi-Olson, Andrea 1. The impact of nut inclusions on properties and stability of dark chocolate. [Doctoral Dissertation]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393


University of Illinois – Urbana-Champaign

4. Rosales, Eliana. Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 In chocolate manufacturing tempering is crucial; tempering encourages the formation of the appropriate polymorphic form in cocoa butter (Form V) which influences important physical and… (more)

Subjects/Keywords: Sonocrystallization; tempering; chocolate

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APA (6th Edition):

Rosales, E. (2014). Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/49656

Chicago Manual of Style (16th Edition):

Rosales, Eliana. “Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed January 28, 2020. http://hdl.handle.net/2142/49656.

MLA Handbook (7th Edition):

Rosales, Eliana. “Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing.” 2014. Web. 28 Jan 2020.

Vancouver:

Rosales E. Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2020 Jan 28]. Available from: http://hdl.handle.net/2142/49656.

Council of Science Editors:

Rosales E. Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/49656


Massey University

5. Gaikwad, Vish. Oral processing of dark and milk chocolate : a thesis presented in fulfilment of the requirements for the degree of Master of Technology in Food Technology, the Riddet Institute, Massey University, Palmerston North, New Zealand .

Degree: 2012, Massey University

 The thesis reports novel scientific understanding and findings generated on the subject of chocolate oral processing. Research was carried out with a view to unravel… (more)

Subjects/Keywords: Chocolate; Oral processing; Mastication; Physical properties of chocolate; Chocolate melting rate

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APA (6th Edition):

Gaikwad, V. (2012). Oral processing of dark and milk chocolate : a thesis presented in fulfilment of the requirements for the degree of Master of Technology in Food Technology, the Riddet Institute, Massey University, Palmerston North, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/4702

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gaikwad, Vish. “Oral processing of dark and milk chocolate : a thesis presented in fulfilment of the requirements for the degree of Master of Technology in Food Technology, the Riddet Institute, Massey University, Palmerston North, New Zealand .” 2012. Thesis, Massey University. Accessed January 28, 2020. http://hdl.handle.net/10179/4702.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gaikwad, Vish. “Oral processing of dark and milk chocolate : a thesis presented in fulfilment of the requirements for the degree of Master of Technology in Food Technology, the Riddet Institute, Massey University, Palmerston North, New Zealand .” 2012. Web. 28 Jan 2020.

Vancouver:

Gaikwad V. Oral processing of dark and milk chocolate : a thesis presented in fulfilment of the requirements for the degree of Master of Technology in Food Technology, the Riddet Institute, Massey University, Palmerston North, New Zealand . [Internet] [Thesis]. Massey University; 2012. [cited 2020 Jan 28]. Available from: http://hdl.handle.net/10179/4702.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gaikwad V. Oral processing of dark and milk chocolate : a thesis presented in fulfilment of the requirements for the degree of Master of Technology in Food Technology, the Riddet Institute, Massey University, Palmerston North, New Zealand . [Thesis]. Massey University; 2012. Available from: http://hdl.handle.net/10179/4702

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

6. Deshpande, Rashmi Prakash. Development of chocolate-flavored, peanut-soy beverage.

Degree: MS, Food Science, 2004, University of Georgia

 A novel formulation and pilot-plant scale processing protocol was developed for a protein-based, nutritious beverage. Roasted peanut and chocolate flavors were utilized to enhance acceptability… (more)

Subjects/Keywords: Chocolate-flavored

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Deshpande, R. P. (2004). Development of chocolate-flavored, peanut-soy beverage. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/deshpande_rashmi_p_200412_ms

Chicago Manual of Style (16th Edition):

Deshpande, Rashmi Prakash. “Development of chocolate-flavored, peanut-soy beverage.” 2004. Masters Thesis, University of Georgia. Accessed January 28, 2020. http://purl.galileo.usg.edu/uga_etd/deshpande_rashmi_p_200412_ms.

MLA Handbook (7th Edition):

Deshpande, Rashmi Prakash. “Development of chocolate-flavored, peanut-soy beverage.” 2004. Web. 28 Jan 2020.

Vancouver:

Deshpande RP. Development of chocolate-flavored, peanut-soy beverage. [Internet] [Masters thesis]. University of Georgia; 2004. [cited 2020 Jan 28]. Available from: http://purl.galileo.usg.edu/uga_etd/deshpande_rashmi_p_200412_ms.

Council of Science Editors:

Deshpande RP. Development of chocolate-flavored, peanut-soy beverage. [Masters Thesis]. University of Georgia; 2004. Available from: http://purl.galileo.usg.edu/uga_etd/deshpande_rashmi_p_200412_ms


Universidade Estadual de Campinas

7. Stroppa, Valter Luís Zuliani. Influência de lecitina e PGPR no processo de microestruturação de chocolate amargo .

Degree: 2011, Universidade Estadual de Campinas

 Resumo: Chocolates são produtos compostos por uma fase lipídica com predominância de manteiga de cacau, e que contem liquor, açúcar emulsificantes e eventualmente leite em… (more)

Subjects/Keywords: Chocolate; Lecitina; Soja - Teor proteico

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APA (6th Edition):

Stroppa, V. L. Z. (2011). Influência de lecitina e PGPR no processo de microestruturação de chocolate amargo . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/266882

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Stroppa, Valter Luís Zuliani. “Influência de lecitina e PGPR no processo de microestruturação de chocolate amargo .” 2011. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266882.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Stroppa, Valter Luís Zuliani. “Influência de lecitina e PGPR no processo de microestruturação de chocolate amargo .” 2011. Web. 28 Jan 2020.

Vancouver:

Stroppa VLZ. Influência de lecitina e PGPR no processo de microestruturação de chocolate amargo . [Internet] [Thesis]. Universidade Estadual de Campinas; 2011. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/266882.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Stroppa VLZ. Influência de lecitina e PGPR no processo de microestruturação de chocolate amargo . [Thesis]. Universidade Estadual de Campinas; 2011. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/266882

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

8. Silva, Ivone Francisca da, 1982-. Enterobactérias na cadeia produtiva do cacau ao chocolate .

Degree: 2011, Universidade Estadual de Campinas

 Resumo: Os microrganismos são extremamente importantes no processamento do cacau, sob dois aspectos. O primeiro é o aspecto tecnológico, porque desempenham um papel fundamental no… (more)

Subjects/Keywords: Enterobactérias; Salmonella; Cacau; Chocolate

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APA (6th Edition):

Silva, Ivone Francisca da, 1. (2011). Enterobactérias na cadeia produtiva do cacau ao chocolate . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254595

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Silva, Ivone Francisca da, 1982-. “Enterobactérias na cadeia produtiva do cacau ao chocolate .” 2011. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254595.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Silva, Ivone Francisca da, 1982-. “Enterobactérias na cadeia produtiva do cacau ao chocolate .” 2011. Web. 28 Jan 2020.

Vancouver:

Silva, Ivone Francisca da 1. Enterobactérias na cadeia produtiva do cacau ao chocolate . [Internet] [Thesis]. Universidade Estadual de Campinas; 2011. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254595.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva, Ivone Francisca da 1. Enterobactérias na cadeia produtiva do cacau ao chocolate . [Thesis]. Universidade Estadual de Campinas; 2011. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254595

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

9. Ambiel, Híria Cristina Ifanger. Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate .

Degree: 2013, Universidade Estadual de Campinas

 Resumo: O spread é um creme de chocolate espalhável, composto basicamente de óleo, gordura vegetal, açúcar, cacau em pó e lecitina de soja. Atualmente o… (more)

Subjects/Keywords: Spread; Chocolate; Crambe abyssinica

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APA (6th Edition):

Ambiel, H. C. I. (2013). Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254697

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ambiel, Híria Cristina Ifanger. “Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate .” 2013. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254697.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ambiel, Híria Cristina Ifanger. “Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate .” 2013. Web. 28 Jan 2020.

Vancouver:

Ambiel HCI. Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate . [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254697.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ambiel HCI. Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate . [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254697

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

10. Silva, Thais Lomonaco Teodoro da, 1989-. Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate .

Degree: 2015, Universidade Estadual de Campinas

 Resumo: A manteiga de cacau (MC) é uma gordura natural extremamente importante para formulação de chocolate, mas devido à dificuldade em seu acesso e volatilidade… (more)

Subjects/Keywords: Manteiga de cacau; Chocolate

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APA (6th Edition):

Silva, Thais Lomonaco Teodoro da, 1. (2015). Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254702

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Silva, Thais Lomonaco Teodoro da, 1989-. “Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate .” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254702.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Silva, Thais Lomonaco Teodoro da, 1989-. “Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate .” 2015. Web. 28 Jan 2020.

Vancouver:

Silva, Thais Lomonaco Teodoro da 1. Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate . [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254702.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva, Thais Lomonaco Teodoro da 1. Gorduras alternativas no comportamento de cristalização da manteiga de cacau e do chocolate . [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254702

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

11. Gonçalves, Estela Vidal. Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate.

Degree: Mestrado, Tecnologia de Alimentos, 2011, University of São Paulo

Fondue de chocolate é um produto derivado de chocolate consumido fundido com frutas e bolos sob aquecimento. É crescente o interesse dos consumidores em alimentos… (more)

Subjects/Keywords: Chocolate; Chocolate; Chocolate products; Produtos de chocolate; Reologia; Rheology; Shelf life; Textura; Texture; Vida de prateleira

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Gonçalves, E. V. (2011). Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22122011-090509/ ;

Chicago Manual of Style (16th Edition):

Gonçalves, Estela Vidal. “Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate.” 2011. Masters Thesis, University of São Paulo. Accessed January 28, 2020. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22122011-090509/ ;.

MLA Handbook (7th Edition):

Gonçalves, Estela Vidal. “Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate.” 2011. Web. 28 Jan 2020.

Vancouver:

Gonçalves EV. Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate. [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2020 Jan 28]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22122011-090509/ ;.

Council of Science Editors:

Gonçalves EV. Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate. [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22122011-090509/ ;


Universidade do Porto

12. Ferreira, Marta Alexandra Faria. Desenvolvimento de um novo aroma para chocolates de elevado valor comercial.

Degree: 2010, Universidade do Porto

Estágio realizado na empresa Imperial orientado pela Eng.ª Sofia Silva

Documento confidencial. Não pode ser disponibilizado para consulta

Tese de mestrado integrado. Engenharia Química. Faculdade… (more)

Subjects/Keywords: Chocolate; Nanofiltração; Pervaporação; Osmose inversa

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ferreira, M. A. F. (2010). Desenvolvimento de um novo aroma para chocolates de elevado valor comercial. (Thesis). Universidade do Porto. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/71278

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ferreira, Marta Alexandra Faria. “Desenvolvimento de um novo aroma para chocolates de elevado valor comercial.” 2010. Thesis, Universidade do Porto. Accessed January 28, 2020. http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/71278.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ferreira, Marta Alexandra Faria. “Desenvolvimento de um novo aroma para chocolates de elevado valor comercial.” 2010. Web. 28 Jan 2020.

Vancouver:

Ferreira MAF. Desenvolvimento de um novo aroma para chocolates de elevado valor comercial. [Internet] [Thesis]. Universidade do Porto; 2010. [cited 2020 Jan 28]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/71278.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ferreira MAF. Desenvolvimento de um novo aroma para chocolates de elevado valor comercial. [Thesis]. Universidade do Porto; 2010. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/71278

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

13. Moraes, Ingrid Franco de Oliveira, 1986-. Avaliação e adequação do comportamento de gorduras equivalentes de manteiga de cacau para chocolates .

Degree: 2013, Universidade Estadual de Campinas

 Resumo: Gorduras equivalentes de manteiga de cacau (CBEs) são utilizadas nas formulações de chocolates, substituindo parte da manteiga de cacau (MC). Embora as CBEs sejam… (more)

Subjects/Keywords: Manteiga de cacau; Cristalização; Chocolate

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Moraes, Ingrid Franco de Oliveira, 1. (2013). Avaliação e adequação do comportamento de gorduras equivalentes de manteiga de cacau para chocolates . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254677

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Moraes, Ingrid Franco de Oliveira, 1986-. “Avaliação e adequação do comportamento de gorduras equivalentes de manteiga de cacau para chocolates .” 2013. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254677.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Moraes, Ingrid Franco de Oliveira, 1986-. “Avaliação e adequação do comportamento de gorduras equivalentes de manteiga de cacau para chocolates .” 2013. Web. 28 Jan 2020.

Vancouver:

Moraes, Ingrid Franco de Oliveira 1. Avaliação e adequação do comportamento de gorduras equivalentes de manteiga de cacau para chocolates . [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254677.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moraes, Ingrid Franco de Oliveira 1. Avaliação e adequação do comportamento de gorduras equivalentes de manteiga de cacau para chocolates . [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254677

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Tasmania

14. Smith, JM. The influence of milk fat composition on the properties of chocolate.

Degree: 1999, University of Tasmania

 The aim of this research was to assess the seasonal change in milk fat composition and determine the effects that these changes had on properties… (more)

Subjects/Keywords: Chocolate; Milkfat

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Smith, J. (1999). The influence of milk fat composition on the properties of chocolate. (Thesis). University of Tasmania. Retrieved from https://eprints.utas.edu.au/21617/1/whole_SmithJoanneMichelle1999_thesis.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Smith, JM. “The influence of milk fat composition on the properties of chocolate.” 1999. Thesis, University of Tasmania. Accessed January 28, 2020. https://eprints.utas.edu.au/21617/1/whole_SmithJoanneMichelle1999_thesis.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Smith, JM. “The influence of milk fat composition on the properties of chocolate.” 1999. Web. 28 Jan 2020.

Vancouver:

Smith J. The influence of milk fat composition on the properties of chocolate. [Internet] [Thesis]. University of Tasmania; 1999. [cited 2020 Jan 28]. Available from: https://eprints.utas.edu.au/21617/1/whole_SmithJoanneMichelle1999_thesis.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Smith J. The influence of milk fat composition on the properties of chocolate. [Thesis]. University of Tasmania; 1999. Available from: https://eprints.utas.edu.au/21617/1/whole_SmithJoanneMichelle1999_thesis.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Heriot-Watt University

15. MacMillan, Scott Donald. Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques.

Degree: 2000, Heriot-Watt University

Subjects/Keywords: 664; Chocolate

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

MacMillan, S. D. (2000). Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/1227

Chicago Manual of Style (16th Edition):

MacMillan, Scott Donald. “Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques.” 2000. Doctoral Dissertation, Heriot-Watt University. Accessed January 28, 2020. http://hdl.handle.net/10399/1227.

MLA Handbook (7th Edition):

MacMillan, Scott Donald. “Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques.” 2000. Web. 28 Jan 2020.

Vancouver:

MacMillan SD. Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques. [Internet] [Doctoral dissertation]. Heriot-Watt University; 2000. [cited 2020 Jan 28]. Available from: http://hdl.handle.net/10399/1227.

Council of Science Editors:

MacMillan SD. Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques. [Doctoral Dissertation]. Heriot-Watt University; 2000. Available from: http://hdl.handle.net/10399/1227


Technical University of Lisbon

16. Veríssimo, Ana João Mendes. Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil.

Degree: 2012, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia

This work aims to study various types of seeds, fermented, unfermented and… (more)

Subjects/Keywords: cocoa; technological process; chocolate; quality

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Veríssimo, A. J. M. (2012). Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5378

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Veríssimo, Ana João Mendes. “Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil.” 2012. Thesis, Technical University of Lisbon. Accessed January 28, 2020. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5378.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Veríssimo, Ana João Mendes. “Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil.” 2012. Web. 28 Jan 2020.

Vancouver:

Veríssimo AJM. Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil. [Internet] [Thesis]. Technical University of Lisbon; 2012. [cited 2020 Jan 28]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5378.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Veríssimo AJM. Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil. [Thesis]. Technical University of Lisbon; 2012. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/5378

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Humboldt State University

17. Cresswell, Scott A. Chocolate cravers??? attitude towards chocolate consumption and its relationship to disordered eating.

Degree: MA, Psychology (Counseling), 2011, Humboldt State University

 Previous research has found that an attitude of guilt towards chocolate craving has been shown in studies outside of the United States to be linked… (more)

Subjects/Keywords: Disordered eating; Chocolate; Attitudes; Craving

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Cresswell, S. A. (2011). Chocolate cravers??? attitude towards chocolate consumption and its relationship to disordered eating. (Masters Thesis). Humboldt State University. Retrieved from http://hdl.handle.net/2148/727

Chicago Manual of Style (16th Edition):

Cresswell, Scott A. “Chocolate cravers??? attitude towards chocolate consumption and its relationship to disordered eating.” 2011. Masters Thesis, Humboldt State University. Accessed January 28, 2020. http://hdl.handle.net/2148/727.

MLA Handbook (7th Edition):

Cresswell, Scott A. “Chocolate cravers??? attitude towards chocolate consumption and its relationship to disordered eating.” 2011. Web. 28 Jan 2020.

Vancouver:

Cresswell SA. Chocolate cravers??? attitude towards chocolate consumption and its relationship to disordered eating. [Internet] [Masters thesis]. Humboldt State University; 2011. [cited 2020 Jan 28]. Available from: http://hdl.handle.net/2148/727.

Council of Science Editors:

Cresswell SA. Chocolate cravers??? attitude towards chocolate consumption and its relationship to disordered eating. [Masters Thesis]. Humboldt State University; 2011. Available from: http://hdl.handle.net/2148/727


University of Sydney

18. Lin, Fanhao. Determining fracture toughness of chocolate from orthogonal cutting test .

Degree: 2015, University of Sydney

 The aim of this research was to characterize chocolates in terms of mechanical and fracture properties. A cutting test method which is basically from energy… (more)

Subjects/Keywords: orthogonal cutting; chocolate; fracture toughness

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lin, F. (2015). Determining fracture toughness of chocolate from orthogonal cutting test . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/13526

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lin, Fanhao. “Determining fracture toughness of chocolate from orthogonal cutting test .” 2015. Thesis, University of Sydney. Accessed January 28, 2020. http://hdl.handle.net/2123/13526.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lin, Fanhao. “Determining fracture toughness of chocolate from orthogonal cutting test .” 2015. Web. 28 Jan 2020.

Vancouver:

Lin F. Determining fracture toughness of chocolate from orthogonal cutting test . [Internet] [Thesis]. University of Sydney; 2015. [cited 2020 Jan 28]. Available from: http://hdl.handle.net/2123/13526.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lin F. Determining fracture toughness of chocolate from orthogonal cutting test . [Thesis]. University of Sydney; 2015. Available from: http://hdl.handle.net/2123/13526

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

19. Morais, Elisa Carvalho de, 1985-. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes .

Degree: 2014, Universidade Estadual de Campinas

 Resumo: As sobremesas lácteas são produtos amplamente consumidos em todo o mundo e estão atualmente instituídas como parte integrante de diversas dietas modernas. A crescente… (more)

Subjects/Keywords: Avaliação sensorial; Adoçantes; Prebióticos; Chocolate

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APA (6th Edition):

Morais, Elisa Carvalho de, 1. (2014). Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Morais, Elisa Carvalho de, 1985-. “Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes .” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Morais, Elisa Carvalho de, 1985-. “Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes .” 2014. Web. 28 Jan 2020.

Vancouver:

Morais, Elisa Carvalho de 1. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes . [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Morais, Elisa Carvalho de 1. Desenvolvimento de sobremesa láctea cremosa prebiótica sabor chocolate com substituição da sacarose por edulcorantes . [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254253

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

20. Lopes, Julice Dutra, 1979-. Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates .

Degree: 2015, Universidade Estadual de Campinas

 Resumo: A cristalização de gorduras é um fenômeno complexo que, se controlada, pode ser aplicada em diversos setores das indústrias químicas e de alimentos. Na… (more)

Subjects/Keywords: Chocolate; Polimorfismo; Micropartículas lípidicas

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APA (6th Edition):

Lopes, Julice Dutra, 1. (2015). Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255419

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lopes, Julice Dutra, 1979-. “Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates .” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255419.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lopes, Julice Dutra, 1979-. “Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates .” 2015. Web. 28 Jan 2020.

Vancouver:

Lopes, Julice Dutra 1. Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates . [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255419.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lopes, Julice Dutra 1. Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates . [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255419

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

21. Azevedo, Bruna Marcacini, 1988-. Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose : Development and sensory profile of bittersweet chocolates containing inulin and sweetened with rebaudioside A as sucrose substitute .

Degree: 2017, Universidade Estadual de Campinas

 Resumo: Nos últimos anos, houve uma crescente demanda por produtos naturais e alimentos com perfil nutricional balanceado e com ingredientes saudáveis. Por isso, pesquisadores têm… (more)

Subjects/Keywords: Analise sensorial; Chocolate; Inulina; Edulcorantes

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APA (6th Edition):

Azevedo, Bruna Marcacini, 1. (2017). Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose : Development and sensory profile of bittersweet chocolates containing inulin and sweetened with rebaudioside A as sucrose substitute . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/332289

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Azevedo, Bruna Marcacini, 1988-. “Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose : Development and sensory profile of bittersweet chocolates containing inulin and sweetened with rebaudioside A as sucrose substitute .” 2017. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/332289.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Azevedo, Bruna Marcacini, 1988-. “Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose : Development and sensory profile of bittersweet chocolates containing inulin and sweetened with rebaudioside A as sucrose substitute .” 2017. Web. 28 Jan 2020.

Vancouver:

Azevedo, Bruna Marcacini 1. Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose : Development and sensory profile of bittersweet chocolates containing inulin and sweetened with rebaudioside A as sucrose substitute . [Internet] [Thesis]. Universidade Estadual de Campinas; 2017. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332289.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Azevedo, Bruna Marcacini 1. Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose : Development and sensory profile of bittersweet chocolates containing inulin and sweetened with rebaudioside A as sucrose substitute . [Thesis]. Universidade Estadual de Campinas; 2017. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332289

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

22. Braga, Soraia Cristina Gonzaga Neves, 1986-. Avaliação dos perfis de sementes de cacau e derivados obtidos por HS-SPME e cromatografia gasosa bidimensional abrangente utilizando ferramentas quimiométricas .

Degree: 2016, Universidade Estadual de Campinas

 Resumo: O chocolate é um dos alimentos que mais agradam os consumidores do mundo e seu sabor reside principalmente na fração volátil. O chocolate é… (more)

Subjects/Keywords: Chocolate; GCxGC-qMS; SPME; Quimiometria

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APA (6th Edition):

Braga, Soraia Cristina Gonzaga Neves, 1. (2016). Avaliação dos perfis de sementes de cacau e derivados obtidos por HS-SPME e cromatografia gasosa bidimensional abrangente utilizando ferramentas quimiométricas . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/304876

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Braga, Soraia Cristina Gonzaga Neves, 1986-. “Avaliação dos perfis de sementes de cacau e derivados obtidos por HS-SPME e cromatografia gasosa bidimensional abrangente utilizando ferramentas quimiométricas .” 2016. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/304876.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Braga, Soraia Cristina Gonzaga Neves, 1986-. “Avaliação dos perfis de sementes de cacau e derivados obtidos por HS-SPME e cromatografia gasosa bidimensional abrangente utilizando ferramentas quimiométricas .” 2016. Web. 28 Jan 2020.

Vancouver:

Braga, Soraia Cristina Gonzaga Neves 1. Avaliação dos perfis de sementes de cacau e derivados obtidos por HS-SPME e cromatografia gasosa bidimensional abrangente utilizando ferramentas quimiométricas . [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/304876.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Braga, Soraia Cristina Gonzaga Neves 1. Avaliação dos perfis de sementes de cacau e derivados obtidos por HS-SPME e cromatografia gasosa bidimensional abrangente utilizando ferramentas quimiométricas . [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/304876

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Federal de Viçosa

23. Simone Cristina Sant Anna Sampaio. Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais.

Degree: 2011, Universidade Federal de Viçosa

A adição de polpa de frutas na fermentação das sementes de cacau constitui uma alternativa de obtenção de amêndoas com sabores diferenciados visando à elaboração… (more)

Subjects/Keywords: Cacau; Fermentação; Sensorial; Chocolate; CIENCIA DE ALIMENTOS; Cocoa; Fermentation; Sensory; Chocolate

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APA (6th Edition):

Sampaio, S. C. S. A. (2011). Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais. (Thesis). Universidade Federal de Viçosa. Retrieved from http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=3788

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sampaio, Simone Cristina Sant Anna. “Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais.” 2011. Thesis, Universidade Federal de Viçosa. Accessed January 28, 2020. http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=3788.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sampaio, Simone Cristina Sant Anna. “Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais.” 2011. Web. 28 Jan 2020.

Vancouver:

Sampaio SCSA. Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais. [Internet] [Thesis]. Universidade Federal de Viçosa; 2011. [cited 2020 Jan 28]. Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=3788.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sampaio SCSA. Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais. [Thesis]. Universidade Federal de Viçosa; 2011. Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=3788

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


The Ohio State University

24. Lin, Yi-Hsuan. Volatile changes caused by different factors in different types of chocolate.

Degree: MS, Food Science and Technology, 2010, The Ohio State University

 The volatiles change caused by different factors in different chocolate was analyzed by using SIFT-MS (Selected Flow Tube-Mass Spectrometry). During conching, all volatiles initially increased… (more)

Subjects/Keywords: Food Science; chocolate; chocolate flavor; SIFT-MS; conching; tempering; storage; eating

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lin, Y. (2010). Volatile changes caused by different factors in different types of chocolate. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942

Chicago Manual of Style (16th Edition):

Lin, Yi-Hsuan. “Volatile changes caused by different factors in different types of chocolate.” 2010. Masters Thesis, The Ohio State University. Accessed January 28, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942.

MLA Handbook (7th Edition):

Lin, Yi-Hsuan. “Volatile changes caused by different factors in different types of chocolate.” 2010. Web. 28 Jan 2020.

Vancouver:

Lin Y. Volatile changes caused by different factors in different types of chocolate. [Internet] [Masters thesis]. The Ohio State University; 2010. [cited 2020 Jan 28]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942.

Council of Science Editors:

Lin Y. Volatile changes caused by different factors in different types of chocolate. [Masters Thesis]. The Ohio State University; 2010. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942

25. Peres, Francisco Godinho. Plano de negócios: sochoc chocolataria.

Degree: 2014, RCAAP

JEL Classification: L – Industrial Organization L6 – Industry Studies L66 – Food; Beverages; Cosmetics; Tobacco; Wine and Spirits M – Business Administration and Business… (more)

Subjects/Keywords: Chocolate negro; Stevia; Empreendedorismo; Dark Chocolate; Stevia; Entrepreneurship

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Peres, F. G. (2014). Plano de negócios: sochoc chocolataria. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8768

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Peres, Francisco Godinho. “Plano de negócios: sochoc chocolataria.” 2014. Thesis, RCAAP. Accessed January 28, 2020. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8768.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Peres, Francisco Godinho. “Plano de negócios: sochoc chocolataria.” 2014. Web. 28 Jan 2020.

Vancouver:

Peres FG. Plano de negócios: sochoc chocolataria. [Internet] [Thesis]. RCAAP; 2014. [cited 2020 Jan 28]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8768.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Peres FG. Plano de negócios: sochoc chocolataria. [Thesis]. RCAAP; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/8768

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

26. Stortz, Terri. Ethylcellulose-Stabilized Heat Resistant Chocolate .

Degree: 2014, University of Guelph

 The ethylcellulose solvent substitution method was developed which added ethylcellulose solubilized in ethanol to molten chocolate and, after evaporation of the ethanol, produced heat resistance… (more)

Subjects/Keywords: Ethylcellulose; chocolate; heat resistant; organogel; oleogel; sucrose; structured chocolate

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Stortz, T. (2014). Ethylcellulose-Stabilized Heat Resistant Chocolate . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8310

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Stortz, Terri. “Ethylcellulose-Stabilized Heat Resistant Chocolate .” 2014. Thesis, University of Guelph. Accessed January 28, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8310.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Stortz, Terri. “Ethylcellulose-Stabilized Heat Resistant Chocolate .” 2014. Web. 28 Jan 2020.

Vancouver:

Stortz T. Ethylcellulose-Stabilized Heat Resistant Chocolate . [Internet] [Thesis]. University of Guelph; 2014. [cited 2020 Jan 28]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8310.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Stortz T. Ethylcellulose-Stabilized Heat Resistant Chocolate . [Thesis]. University of Guelph; 2014. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8310

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

27. Silva, Adriana Reis de Andrade, 1987. Caracterização de amêndoas e chocolate de diferentes variedades de cacau visando a melhoria da qualidade tecnológica .

Degree: 2013, Universidade Estadual de Campinas

 Resumo: O Brasil sempre esteve entre os seis maiores produtores de cacau do mundo, mas em função da crise pela qual a cacauicultura brasileira vem… (more)

Subjects/Keywords: Cacau; Chocolate; Analise sensorial; Variedade; Qualidade

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Silva, Adriana Reis de Andrade, 1. (2013). Caracterização de amêndoas e chocolate de diferentes variedades de cacau visando a melhoria da qualidade tecnológica . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255417

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Silva, Adriana Reis de Andrade, 1987. “Caracterização de amêndoas e chocolate de diferentes variedades de cacau visando a melhoria da qualidade tecnológica .” 2013. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255417.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Silva, Adriana Reis de Andrade, 1987. “Caracterização de amêndoas e chocolate de diferentes variedades de cacau visando a melhoria da qualidade tecnológica .” 2013. Web. 28 Jan 2020.

Vancouver:

Silva, Adriana Reis de Andrade 1. Caracterização de amêndoas e chocolate de diferentes variedades de cacau visando a melhoria da qualidade tecnológica . [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255417.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva, Adriana Reis de Andrade 1. Caracterização de amêndoas e chocolate de diferentes variedades de cacau visando a melhoria da qualidade tecnológica . [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255417

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

28. Gozzo, Angela Maria. Comportamento reologico de chocolates ao leite sem fibras e enriquecido com fibras soluveis .

Degree: 2003, Universidade Estadual de Campinas

 Resumo: Neste trabalho foi determinado o comportamento reológico de chocolate sem fibras e chocolate enriquecido com fibras solúveis. As amostras foram produzidas em planta piloto,… (more)

Subjects/Keywords: Reologia; Chocolate; Temperatura

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Gozzo, A. M. (2003). Comportamento reologico de chocolates ao leite sem fibras e enriquecido com fibras soluveis . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255950

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gozzo, Angela Maria. “Comportamento reologico de chocolates ao leite sem fibras e enriquecido com fibras soluveis .” 2003. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255950.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gozzo, Angela Maria. “Comportamento reologico de chocolates ao leite sem fibras e enriquecido com fibras soluveis .” 2003. Web. 28 Jan 2020.

Vancouver:

Gozzo AM. Comportamento reologico de chocolates ao leite sem fibras e enriquecido com fibras soluveis . [Internet] [Thesis]. Universidade Estadual de Campinas; 2003. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255950.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gozzo AM. Comportamento reologico de chocolates ao leite sem fibras e enriquecido com fibras soluveis . [Thesis]. Universidade Estadual de Campinas; 2003. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255950

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

29. Oliveira, Simone Correa de, 1984-. Influência da fração lipídica e da etapa de resfriamento na cristalização e estabilidade física de chocolate amargo .

Degree: 2015, Universidade Estadual de Campinas

 Resumo: Um dos principais fenômenos responsáveis pela perda de qualidade dos chocolates, o fat bloom, pode ser ocasionado pela composição da fase lipídica e cristalização… (more)

Subjects/Keywords: Chocolate; Manteiga de cacau; Cristalização; Resfriamento

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Oliveira, Simone Correa de, 1. (2015). Influência da fração lipídica e da etapa de resfriamento na cristalização e estabilidade física de chocolate amargo . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/255418

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Oliveira, Simone Correa de, 1984-. “Influência da fração lipídica e da etapa de resfriamento na cristalização e estabilidade física de chocolate amargo .” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255418.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Oliveira, Simone Correa de, 1984-. “Influência da fração lipídica e da etapa de resfriamento na cristalização e estabilidade física de chocolate amargo .” 2015. Web. 28 Jan 2020.

Vancouver:

Oliveira, Simone Correa de 1. Influência da fração lipídica e da etapa de resfriamento na cristalização e estabilidade física de chocolate amargo . [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255418.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Oliveira, Simone Correa de 1. Influência da fração lipídica e da etapa de resfriamento na cristalização e estabilidade física de chocolate amargo . [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/255418

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

30. Miyasaki, Eriksen Koji, 1986-. Avaliação da adição de emulsificantes do tipo lecitinas modificadas na cristalização de manteiga de cacau e de chocolate amargo .

Degree: 2013, Universidade Estadual de Campinas

 Resumo: As lecitinas modificadas de soja estão sendo introduzidas no processamento de chocolates como alternativa à lecitina padrão para melhorar as propriedades reológicas e de… (more)

Subjects/Keywords: Chocolate; Manteiga de cacau; Lecitinas; Polimorfismo; Cristalização

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Miyasaki, Eriksen Koji, 1. (2013). Avaliação da adição de emulsificantes do tipo lecitinas modificadas na cristalização de manteiga de cacau e de chocolate amargo . (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/266605

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Miyasaki, Eriksen Koji, 1986-. “Avaliação da adição de emulsificantes do tipo lecitinas modificadas na cristalização de manteiga de cacau e de chocolate amargo .” 2013. Thesis, Universidade Estadual de Campinas. Accessed January 28, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266605.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Miyasaki, Eriksen Koji, 1986-. “Avaliação da adição de emulsificantes do tipo lecitinas modificadas na cristalização de manteiga de cacau e de chocolate amargo .” 2013. Web. 28 Jan 2020.

Vancouver:

Miyasaki, Eriksen Koji 1. Avaliação da adição de emulsificantes do tipo lecitinas modificadas na cristalização de manteiga de cacau e de chocolate amargo . [Internet] [Thesis]. Universidade Estadual de Campinas; 2013. [cited 2020 Jan 28]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/266605.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Miyasaki, Eriksen Koji 1. Avaliação da adição de emulsificantes do tipo lecitinas modificadas na cristalização de manteiga de cacau e de chocolate amargo . [Thesis]. Universidade Estadual de Campinas; 2013. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/266605

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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