Interfacial and Emulsifying Properties of Diacylglycerol
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference13 articles.
1. Relationship between the Molecular Structures and Emulsification Properties of Edible Oils
2. Dietary Diacylglycerol Suppresses Accumulation of Body Fat Compared to Triacylglycerol in Men in a Double-Blind Controlled Trial
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