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Volumn 76, Issue 1, 2011, Pages C21-C30

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats

Author keywords

Blending; Crystallization rate; Emulsification; Emulsifier; Margarine fat; Microstructure properties

Indexed keywords


EID: 78651428688     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01922.x     Document Type: Article
Times cited : (32)

References (34)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.