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Milk lipids technical challenges
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Dynamic mathematical model of the crystallization kinetics of fats.
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Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties
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The effect of phospholipids and water on the isothermal crystallisation of milk fat.
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Effect of phospholipids on isothermal crystallisation and fractionation of milk fat.
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Development of chromatographic method for the determination of degree of polymerisation of polyglycerols and polyglycerol fatty acid esters.