X-ray diffraction spectroscopy in the study of fat polymorphism
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference9 articles.
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2. Polymorphic behaviour of some fully hydrogenated oils and their mixtures with liquid oil;deMan;J. Am. Oil Chem. Soc.,1989
3. Polymorphic stability of some shortenings as influenced by the fatty acid and glyceride composition of the solid phase;deMan;J. Am. Oil Chem. Soc.,1992
4. Short spacings and polymorphic forms of natural and commercial solid fats: A review;D'Souza;J. Am. Oil Chem. Soc.,1990
5. Chemical and physical properties of the high melting glyceride fractions of commercial margarines;D'Souza;J. Am. Oil Chem. Soc.,1991
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