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