Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains
M. Zárubová, V. Filip, L. Kšandová, J. Šmidrkal, I. PiskaVolume:
99
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2008.08.030
File:
PDF, 255 KB
english, 2010