Effect of triglyceride structure on fat absorption von Bracco, U

Volltext

Frying performance of palm oil liquid fractions von Bracco, U., Dieffenbacher, A., Kolarovic, L.

Volltext

Effect of triglyceride structure on fat absorption: Stearic acid : a unique saturated fatty acid von BRACCO, U

Volltext

Production and use of natural antioxidants [from various plant materials] von Bracco, U, Loliger, J, Viret, J.L

Volltext

Lipid Composition of the Fat Globule Membrane of Human and Bovine Milk von Bracco, U, Hidalgo, J, Bohren, H

Volltext

Analytical evaluation of cocoa curing in the ivory coast von Bracco, U., Grailhe, N., Rostagno, W., Egli, R. H.

Volltext

Alternative Lipids to Usual ω6 PUFAS: γ-Linolenic Acid, α-Linolenic Acid, Stearidonic Acid, EPA, Etc von Spielmann, D., Bracco, U., Traitler, H., Crozier, G., Holman, R., Ward, M., Cotter, R.

Volltext

A new calorimetric approach to measure spontaneous transfer of MCT to LCT emulsions von Deckelbaum, R.J., Carpentier, Y.A., Traitler, H., Bracco, U., Masson, G.

Volltext

Antioxidant properties of coenzyme Q10 in food systems von Lambelet, Pierre, Loeliger, Juerg, Saucy, Francoise, Bracco, Umberto

Volltext

BUTTER-LIKE FOOD PRODUCT WITH LOWERED CHOLESTEROL von U. BRACCO

Volltext bestellen

BUTTER-LIKE FOOD PRODUCT IN WHICH THE CHOLESTEROL CONTENT OF A LACTIC FAT FRACTION IS REDUCED BY MOLECULAR DISTILLATION von BRACCO U

Volltext bestellen

Long chain fatty acids: New perspective in human nutrition 28th Nestlé Nutrition Workshop Mexico city, 27–30 November 1990 von Bracco, R.U.

Volltext

SETT ATT FRAMSTELLA EN SOM FODOEMNE AVSEDD KREM MED LAGT ENERGIINNEHALL von U BRACCO

Volltext bestellen

BUTTER-LIKE FOOD PRODUCT von BRACCO U

Volltext bestellen

LOW CALORIE DESSERT von BRACCO U

Volltext bestellen

PROCEDE DE PREPARATION D'UNE CREME ALIMENTAIRE A BASSE TENEUR EN CALORIES von U. BRACCO

Volltext bestellen

Analytical techniques in food emulsifiers von Dieffenbacher, Albrecht, Bracco, Umberto

Volltext

Alternative lipids to usual omega 6 PUFAS: gamma-linolenic acid, alpha-linolenic acid, stearidonic acid, EPA, etc von Spielmann, D, Bracco, U, Traitler, H, Crozier, G, Holman, R, Ward, M, Cotter, R

Volltext

PROCEDE DE FABRICATION D'UN PRODUIT ALIMENTAIRE DU GENRE BEURRE OU MARGARINE von U. BRACCO

Volltext bestellen

PROCESS FOR THE PRODUCTION OF OXIDATION-INHIBITING SUBSTANCES von REHACEK J, BRACCO U, VIRET J

Volltext bestellen