Current update on the influence of minor lipid components, shear and presence of interfaces on fat crystallization

Current Opinion in Food Science

Volumn 3, Issue , 2015, Pages 65-70

  Patel, Ashok R ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84931272209     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2015.05.010     Document Type: Review

References (47)

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