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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 origin

Tavernier, Iris; Norton, Ian T.; Rimaux, Tom; Lazidis, Aris; Dewettinck, Koen

期刊名称Journal of Food Engineering
作者Tavernier, Iris; Norton, Ian T.; Rimaux, Tom; Lazidis, Aris; Dewettinck, Koen
卷第246卷
印刷ISSN0260-8774
文件大小3972.34KB
发表时间2019-04
DOI10.1016/j.jfoodeng.2018.11.009
页码141-152

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