Effects of Addition of a Palmitic Sucrose Ester on Low- Trans -Fat Blends Crystallization in Bulk and in Oil-in-Water Emulsions

Verfasser / Beitragende:
[Cristián Huck-Iriart, Roberto Candal, Maria Herrera]
Ort, Verlag, Jahr:
2009
Enthalten in:
Food Biophysics, 4/3(2009-09-01), 158-166
Format:
Artikel (online)
ID: 453642578