Cooling rate and dilution affect the nanostructure and microstructure differently in model fats
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, ON, Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100314
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4. Process development for continuous crystallization of fat under laminar shear;Maleky F.;J. Food Eng.
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