Crystallisation and melting properties of dromedary milk fat globules studied by X-ray diffraction and differential scanning calorimetry. Comparison with anhydrous dromedary milk fat

European Journal of Lipid Science and Technology

Volumn 107, Issue 9, 2005, Pages 673-683

  Lopez, Christelle ^a   Karray, Nadia ^b   Lesieur, Pierre ^c,d   Ollivon, Michel ^e  

^a UMR1253   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

^c UNIVERSITÉ PARIS SACLAY   (France)

^d Biopôle de l Université de Lorraine   (France)

^e UNIV PARIS SUD   (France)

Author keywords

Camel; Differential scanning calorimetry; Emulsion; Polymorphism; Triglycerides

Indexed keywords

CAMELUS DROMEDARIUS;

EID: 26444553396     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200501179     Document Type: Article

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