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Propiedad emulsficante de la lecitina de soya

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Uploaded on May 1, 2009

Aquí están las referencias consultadas para la información mostrada en el video.

* Badui, Salvador D, 2006. Bioquímica de los alimentos.
* Erickson,D.R.,Pryde , Brekke,Mounts, Falb. 1980
Manual de procesamiento y utilización del aceite de soya.
Asociación Americana de Soya.
* Everette I. Evans ,1935. Antioxidant Properties of Vegetable Lecithin Ind. Eng. Chem., 27 (3).
* Mateja Naglic, Andrej midovnik, and Tine Koloini , 1997 Kinetics of Catalytic Transfer Hydrogenation of Soybean Lecithin, Ind. Eng. Chem. Res., 36 (12),
* Martín-Hernández, Carmen; Sylvie Bnet, and Laure F. Marvin-Guy, 2005, Characterization and Quantification of Proteins in Lecithins , J. Agric. Food Chem., 53 (22)
* Beckett, Stephen T. ,2000, La ciencia del chocolate, España, Editorial Acribia. 201 págs.
* Brown, Amy; 2004. Understanding Food, principles and preparation. 2° Edición,USA.Editorial Thomson-Wadsworth. 582 págs.

Presentado por Diva January Aldama Cano ID 00000014788

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