Isothermal crystallization behavior of lard at different...

Food Research International 2015 / 03 Vol. 69

Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD

Steen, Liselot, Rigolle, Annelien, Glorieux, Seline, Paelinck, Hubert, Fraeye, Ilse, Goderis, Bart, Foubert, Imogen
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Volume:
69
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.12.009
Date:
March, 2015
File:
PDF, 2.10 MB
english, 2015
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