Polymorphic and microstructural behaviors of palm oil/lecithin blends crystallized under shear
Author:
Affiliation:
1. Cargill R&D Centre Europe Vilvoorde Belgium
2. Graduate School of Graduate School of Integrated Sciences for Life Hiroshima University Higashihiroshima Japan
3. School of Food and Nutritional Sciences University of Shizuoka Shizuoka Japan
Funder
Cargill
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12628
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1. What's the skinny on trans‐fat?;Ajwani F;Geriatr Aging,2006
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5. Composition, physical and textural characteristics of soft (tub) margarines
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