Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 11, 2002, Pages 1055-1062

  Martini, S ^a   Herrera, M L ^a   Hartel, R W ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Avrami equation; Cooling rate; Crystallization; High melting milk fat fraction; Sunflower oil

Indexed keywords

CRYSTALLIZATION; DAIRY PRODUCTS; DIFFERENTIAL SCANNING CALORIMETRY; NUCLEAR MAGNETIC RESONANCE; SOLID SOLUTIONS;

SUNFLOWER OIL BLENDS;

VEGETABLE OILS;

HELIANTHUS;

EID: 0036853584     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0603-6     Document Type: Article

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