Comparing the crystallization and rheological behavior of...

Food Research International 2014 / 10 Vol. 64

Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil

López-Martínez, A., Morales-Rueda, J.A., Dibildox-Alvarado, E., Charó-Alonso, M.A., Marangoni, A.G., Toro-Vazquez, J.F.
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Volume:
64
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.08.029
Date:
October, 2014
File:
PDF, 2.78 MB
english, 2014
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