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Effect of high cooling and shear rate on the microstructural development of hybrid systems containing diacylglycerols and triacylglycerols of palm origin (2019)

First Author: Tavernier I

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2018.11.009

Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2018.11.009

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering