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Anhydrous Goat's Milk Fat: Thermal and Structural Behavior. 1. Crystalline Forms Obtained by Slow Cooling
Ben Amara-Dali, Wafa, Karray, Nadia, Lesieur, Pierre, Ollivon, MichelVolume:
53
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf051529o
Date:
December, 2005
File:
PDF, 411 KB
english, 2005