Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

Verfasser / Beitragende:
[Ana Ribeiro, Renato Grimaldi, Luiz Gioielli, Adenilson dos Santos, Lisandro Cardoso, Lireny Gonçalves]
Ort, Verlag, Jahr:
2009
Enthalten in:
Food Biophysics, 4/2(2009-06-01), 106-118
Format:
Artikel (online)
ID: 453642810