![Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin]()
Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm originTavernier, Iris; Norton, Ian T.; Rimaux, Tom; Lazidis, Aris; Dewettinck, Koen · Journal of Food Engineering · 2019