Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger
Author:
Funder
Utah Science Technology and Research
Utah Agricultural Experiment Station
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
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2. A review of the use of scraped surface heat exchangers to crystallize fats and fat‐based products;Journal of the American Oil Chemists' Society;2023-09-14
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4. Crystallization of lipids and lipid emulsions treated by power ultrasound: A review;Critical Reviews in Food Science and Nutrition;2022-09-08
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