Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil-Reference-Cited by-同舟云学术

Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil

Published:2002-11 Issue:9 Volume:67 Page:3419-3426
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Puppo M.C.,Martini S.,Hartel R.W.,Herrera M.L

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09600.x/fullpdf

Reference22 articles.

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3. JW. Christian, 1975 . The theory of transformation in metals and alloys: an advanced textbook in physical metallurgy . 2nd ed . New York: Pergamon Press. 975 p.

4. FAT CRYSTAL NETWORKS: STRUCTURE AND RHEOLOGICAL PROPERTIES

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