Cooling rate and dilution affect the nanostructure and microstructure differently in model fats

European Journal of Lipid Science and Technology

Volumn 114, Issue 7, 2012, Pages 748-759

  Maleky, Fatemeh ^a   Acevedo, Nuria C ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Fat crystallization; Microstructure; Nanostructure; Rheological properties

Indexed keywords

BRASSICA NAPUS VAR. NAPUS;

EID: 84863862095     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100314     Document Type: Article

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