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Results:
1-11
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Results: 11
Authors:
FULL NA
REDDY SY
DIMICK PS
ZIEGLER GR
Citation: Na. Full et al., PHYSICAL AND SENSORY PROPERTIES OF MILK CHOCOLATE FORMULATED WITH ANHYDROUS MILK-FAT FRACTIONS, Journal of food science, 61(5), 1996, pp. 1068
FLAVOR-FADE AND OFF-FLAVORS IN-GROUND ROASTED PEANUTS AS RELATED TO SELECTED PYRAZINES AND ALDEHYDES
Authors:
WARNER KJH
DIMICK PS
ZIEGLER GR
MUMMA RO
HOLLENDER R
Citation: Kjh. Warner et al., FLAVOR-FADE AND OFF-FLAVORS IN-GROUND ROASTED PEANUTS AS RELATED TO SELECTED PYRAZINES AND ALDEHYDES, Journal of food science, 61(2), 1996, pp. 469-472
Authors:
DIMICK PS
ZIEGLER GR
FULL NA
REDDY SY
Citation: Ps. Dimick et al., FORMULATION OF MILK CHOCOLATE USING MILKFAT FRACTIONS, Australian Journal of Dairy Technology, 51(2), 1996, pp. 123-126
Authors:
REDDY SY
FULL N
DIMICK PS
ZIEGLER GR
Citation: Sy. Reddy et al., TEMPERING METHOD FOR CHOCOLATE CONTAINING MILK-FAT FRACTIONS, Journal of the American Oil Chemists' Society, 73(6), 1996, pp. 723-727
Authors:
DIMICK PS
REDDY SY
ZIEGLER GR
Citation: Ps. Dimick et al., CHEMICAL AND THERMAL-CHARACTERISTICS OF MILK-FAT FRACTIONS-ISOLATED BY A MELT CRYSTALLIZATION, Journal of the American Oil Chemists' Society, 73(12), 1996, pp. 1647-1652
Authors:
JINAP S
DIMICK PS
HOLLENDER R
Citation: S. Jinap et al., FLAVOR EVALUATION OF CHOCOLATE FORMULATED FROM COCOA BEANS FROM DIFFERENT COUNTRIES, Food control, 6(2), 1995, pp. 105-110
Authors:
CHAISERI S
DIMICK PS
Citation: S. Chaiseri et Ps. Dimick, DYNAMIC CRYSTALLIZATION OF COCOA BUTTER .1. CHARACTERIZATION OF SIMPLE LIPIDS IN RAPID-NUCLEATING AND SLOW-NUCLEATING COCOA BUTTERS AND THEIR SEED CRYSTALS, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1491-1496
Authors:
CHAISERI S
DIMICK PS
Citation: S. Chaiseri et Ps. Dimick, DYNAMIC CRYSTALLIZATION OF COCOA BUTTER .2. MORPHOLOGICAL, THERMAL, AND CHEMICAL CHARACTERISTICS DURING CRYSTAL-GROWTH, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1497-1504
Authors:
VERSTEEG C
THOMAS LN
YEP YL
PAPALOIS M
DIMICK PS
Citation: C. Versteeg et al., NEW FRACTIONATED MILKFAT PRODUCTS, Australian Journal of Dairy Technology, 49(1), 1994, pp. 57-61
Authors:
ALI ARM
DIMICK PS
Citation: Arm. Ali et Ps. Dimick, MELTING AND SOLIDIFICATION CHARACTERISTICS OF CONFECTIONERY FATS - ANHYDROUS MILK-FAT, COCOA BUTTER AND PALM KERNEL STEARIN BLENDS, Journal of the American Oil Chemists' Society, 71(8), 1994, pp. 803-806
Authors:
ALI ARM
DIMICK PS
Citation: Arm. Ali et Ps. Dimick, THERMAL-ANALYSIS OF PALM MID FRACTION, COCOA BUTTER AND MILK-FAT BLENDS BY DIFFERENTIAL SCANNING CALORIMETRY, Journal of the American Oil Chemists' Society, 71(3), 1994, pp. 299-302
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