Del chocolate a la fresa, del exilio interior a la expatriación : las etapas de un doble recorrido iniciático en Fresa y chocolate de Tomas Gutiérrez Alea y Juan Carlos Tabío by Pascale Thibaudeau

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Cinéma et récit d’apprentissage dans Fresa y chocolate (1993) de Tomás Gutiérrez Alea et Juan Carlos Tabío : repenser l’identité cubaine by Nancy Berthier

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Sorvete com extrato hidrossolúvel de arroz: análise físico-química e sensorial by Cátia Regina Storck, Giane Engel Montagner

“…Method: Ice creams were produced replacing 50% and 100% of cow milk with water-soluble rice extract, in two flavors (strawberry and chocolate). The methods for developing this study were based on the physicochemical analysis of the ice cream and the sensory analysis, to establish the degree of acceptability of the product, as well as the preference on the part of the consumers. …”
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PENJADWALAN PRODUKSI MENGGUNAKAN MIXED INTEGER PROGRAMMING (MIP) PADA UKM ROTI BANGKIT YOGYAKARTA by , RATRIANI P H, , Dr. Henry Yuliando, STP., M.M., M.Agr.

“…Bangkit Bread SME is a bread producer with various flavors namely mocca, strawberry, coconut, chocolate, and choco-nut. Scheduling has an important role for this SME because the production is based on consumer demand. …”

Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability by Bruna Gaigher, Emanueli do Nascimento da Silva, Vitor Lacerda Sanches, Raquel Fernanda Milani, Fabiana Galland, Solange Cadore, Mariana Grancieri, Maria Teresa Bertoldo Pacheco

“…The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. …”
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