Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks-Reference-Cited by-同舟云学术

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Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks

Published:2004-08-20 Issue:12 Volume:84 Page:1585-1593
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ojijo Nelson KO,Neeman Ishak,Eger Shaul,Shimoni Eyal

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Cited by 163 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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