Thermal and Structural Behavior of Milk Fat: 2. Crystalline...

Journal of Colloid and Interface Science 2001 Vol. 240; Iss. 1

Thermal and Structural Behavior of Milk Fat: 2. Crystalline Forms Obtained by Slow Cooling of Cream

Christelle Lopez, Pierre Lesieur, Claudie Bourgaux, Gérard Keller, Michel Ollivon
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Volume:
240
Year:
2001
Language:
english
Pages:
12
DOI:
10.1006/jcis.2001.7664
File:
PDF, 258 KB
english, 2001
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