Какао путер (Serbian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Какао путер" in Serbian language version.
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archive.org
- Wille, R. L.; Lutton, E. S. (1966). „Polymorphism of cocoa butter”. Journal of the American Oil Chemists' Society. 43 (8): 491—6. PMID 5945032. doi:10.1007/BF02641273.
britannica.com
- „Cocoa butter”. Encyclopædia Britannica. јул 1998. Приступљено 10. 9. 2007.
canitgobad.net
- Skrzypiec, Marcin (2016-01-12). „Can Cocoa Powder Go Bad?”. Can It Go Bad? (на језику: енглески). Приступљено 2022-03-10.
doi.org
- Lonchampt, P.; Hartel Richard, W. (2004). „Fat bloom in chocolate and compound coatings”. European Journal of Lipid Science and Technology. 106 (4): 241—274. doi:10.1002/ejlt.200400938.
- Liendo, Rigel; Padilla, Fanny C.; Quintana, Agricia (новембар 1997). „Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.”. Food Research International. 30 (9): 727—731. PMID 11048595. doi:10.1016/S0963-9969(98)00025-8.
- El-Saied, Hani M.; Morsi, M. K.; Amer, M. M. A. (јун 1981). „Composition of cocoa shell fat as related to cocoa butter”. Zeitschrift für Ernährungswissenschaft. 20 (2): 145—151. PMID 7269661. doi:10.1007/BF02021260.
- Thomas, Alfred (2002). Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. ISBN 978-3-527-30673-2. doi:10.1002/14356007.a10_173. Недостаје или је празан параметар
|title=(помоћ) - Van Pee, Walter M.; Boni, Luc E.; Foma, Mazibo N.; Hendrikx, Achiel (1981). „Fatty acid composition and characteristics of the kernel fat of different mango (Mangifera indica) varieties”. Journal of the Science of Food and Agriculture. 32 (5): 485—488. doi:10.1002/jsfa.2740320510.
- Sonwai, Sopark; Kaphueakngam, Phimnipha; Flood, Adrian (2012). „Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent”. Journal of Food Science and Technology. 51 (10): 2357—69. PMC 4190219
. PMID 25328175. doi:10.1007/s13197-012-0808-7. - Wille, R. L.; Lutton, E. S. (1966). „Polymorphism of cocoa butter”. Journal of the American Oil Chemists' Society. 43 (8): 491—6. PMID 5945032. doi:10.1007/BF02641273.
foodbusinessnews.net
- „Cocoa butter prices, bean futures soar”. www.foodbusinessnews.net (на језику: енглески). Приступљено 2019-02-27.
grenadachocolate.com
- „Cocoa butter pressing”. The Grenada Chocolate Company. Архивирано из оригинала 6. 10. 2007. г.
hersheys.com
- „Composition of the Cocoa Bean”. Hershey Center for Health & Nutrition. Приступљено 20. 11. 2012.
livestrong.com
- Chew, Norma (24. 11. 2011). „What Are The Benefits of Cocoa Butter?”. LiveStrong. Приступљено 20. 11. 2012.
mintecglobal.com
- Moriarty, Andrew. „Cocoa Price: The full story behind the cocoa bean price increase”. www.mintecglobal.com (на језику: енглески). Архивирано из оригинала 3. 3. 2021. г. Приступљено 2022-03-10.
nih.gov
ncbi.nlm.nih.gov
- Liendo, Rigel; Padilla, Fanny C.; Quintana, Agricia (новембар 1997). „Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.”. Food Research International. 30 (9): 727—731. PMID 11048595. doi:10.1016/S0963-9969(98)00025-8.
- El-Saied, Hani M.; Morsi, M. K.; Amer, M. M. A. (јун 1981). „Composition of cocoa shell fat as related to cocoa butter”. Zeitschrift für Ernährungswissenschaft. 20 (2): 145—151. PMID 7269661. doi:10.1007/BF02021260.
- Sonwai, Sopark; Kaphueakngam, Phimnipha; Flood, Adrian (2012). „Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent”. Journal of Food Science and Technology. 51 (10): 2357—69. PMC 4190219 . PMID 25328175. doi:10.1007/s13197-012-0808-7.
- Wille, R. L.; Lutton, E. S. (1966). „Polymorphism of cocoa butter”. Journal of the American Oil Chemists' Society. 43 (8): 491—6. PMID 5945032. doi:10.1007/BF02641273.
thenibble.com
- The Nibble. „The World's Best White Chocolate Page 3: Percent Cacao & Cocoa Butter”. Приступљено 3. 3. 2009.
thespruceeats.com
- Adams, Ashley (12. 8. 2019). „Is Cocoa Butter Vegan and Dairy-Free?”. The Spruce Eats. Dotdash Meredith. Приступљено 30. 1. 2024.
ulprospector.com
knowledge.ulprospector.com
- Frank, Jill (24. 10. 2014). „Cocoa Butter Alternatives in Chocolate”. Prospector.
usda.gov
nal.usda.gov
- „USDA nutrient database”. Nal.usda.gov. 5. 10. 2016. Архивирано из оригинала 3. 3. 2015. г. Приступљено 3. 11. 2016.
web.archive.org
- „Cocoa butter pressing”. The Grenada Chocolate Company. Архивирано из оригинала 6. 10. 2007. г.
- „USDA nutrient database”. Nal.usda.gov. 5. 10. 2016. Архивирано из оригинала 3. 3. 2015. г. Приступљено 3. 11. 2016.
- Moriarty, Andrew. „Cocoa Price: The full story behind the cocoa bean price increase”. www.mintecglobal.com (на језику: енглески). Архивирано из оригинала 3. 3. 2021. г. Приступљено 2022-03-10.