Quimica Alimentos Lipideos Iii

Lipídios III Aplicações e Tecnologia Prof. Dr. Ricardo Stefani

Aplicações ,[object Object],[object Object],[object Object],[object Object],[object Object]

Tecnologias ,[object Object],[object Object],[object Object]

Consistência ,[object Object],[object Object],[object Object]

Consistência ,[object Object],[object Object],[object Object],[object Object]

Fritura (Deep frying) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Fritura (Deep frying) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Maionese ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Maionese ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Maionese ,[object Object],[object Object],[object Object],[object Object],[object Object],lecitina

Margarinas e Manteigas ,[object Object],[object Object],[object Object],[object Object],[object Object]

Margarinas e Manteigas ,[object Object],[object Object],[object Object],[object Object]

Tecnologias - Extração ,[object Object],[object Object],[object Object],[object Object],[object Object]

Tecnologias - Extração ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Tecnologias – Refino e fracionamento

Quimica Alimentos Lipideos Iii

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