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1 Ergebnisse
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Isothermal crystallization of anhydrous milk fat in presenc..:
Bayard, Mathilde
;
Kauffmann, Brice
;
Vauvre, Jean-Michaël
..
Food Chemistry. 366 (2022) - p. 130533 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.130533
RT Journal T1
Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130533&Exemplar=1&LAN=DE A1 Bayard, Mathilde A1 Kauffmann, Brice A1 Vauvre, Jean-Michaël A1 Leal-Calderon, Fernando A1 Cansell, Maud PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 366 SP 130533 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130533 DO https://doi.org/10.1016/j.foodchem.2021.130533 SF ELIB - SuUB Bremen
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