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1 Ergebnisse
1
Rheological and crystalline properties of trans-free model ..:
Zárubová, M.
;
Filip, V.
;
Kšandová, L.
..
Journal of Food Engineering. 99 (2010) 4 - p. 459-464 , 2010
Link:
https://doi.org/10.1016/j.jfoodeng.2008.08.030
RT Journal T1
Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2008.08.030&Exemplar=1&LAN=DE A1 Zárubová, M. A1 Filip, V. A1 Kšandová, L. A1 Šmidrkal, J. A1 Piska, I. PB Elsevier BV YR 2010 SN 0260-8774 JF Journal of Food Engineering VO 99 IS 4 SP 459 OP 464 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2008.08.030 DO https://doi.org/10.1016/j.jfoodeng.2008.08.030 SF ELIB - SuUB Bremen
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