Author:
Huck-Iriart Cristián,Candal Roberto J.,Herrera Maria L.
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Reference23 articles.
1. S. Roy, D.K. Battacharyya, J. Am. Oil Chem. Soc. 73, 617–622 (1996). doi: 10.1007/BF02518117
2. T. Jeyarani, S. Yella Reddy, J. Am. Oil Chem. Soc. 80, 1107–1113 (2003). doi: 10.1007/s11746-003-0827-5
3. R.K. Gupta, K. James, F.J. Smith, J. Am. Oil Chem. Soc. 60, 862–869 (1983). doi: 10.1007/BF02787451
4. A. Yuki, K. Matsuda, A. Nishimura, J. Jpn, Oil Chem. Soc. 39, 24–32 (1990)
5. M.I. Nasir, Effect of sucrose polyesters and sucrose polyester–lecithins on crystallization rate of vegetable ghee, in Crystallization and solidification properties, ed. by N. Widlak, R.W. Hartel, S.S. Narine (AOCS, Champaign, 2001), pp. 87–95
Cited by
25 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献