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Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents

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Crystallization, Palm oil, Differential scanning calorimetry, X-ray diffraction, Monoacylglycerol, MODEL CREAM, BEHAVIOR

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Chicago
Verstringe, Stefanie, Sabine Danthine, Christophe Blecker, and Koen Dewettinck. 2014. “Influence of a Commercial Monoacylglycerol on the Crystallization Mechanism of Palm Oil as Compared to Its Pure Constituents.” Food Research International 62: 694–700.
APA
Verstringe, S., Danthine, S., Blecker, C., & Dewettinck, K. (2014). Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents. FOOD RESEARCH INTERNATIONAL, 62, 694–700.
Vancouver
1.
Verstringe S, Danthine S, Blecker C, Dewettinck K. Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents. FOOD RESEARCH INTERNATIONAL. 2014;62:694–700.
MLA
Verstringe, Stefanie, Sabine Danthine, Christophe Blecker, et al. “Influence of a Commercial Monoacylglycerol on the Crystallization Mechanism of Palm Oil as Compared to Its Pure Constituents.” FOOD RESEARCH INTERNATIONAL 62 (2014): 694–700. Print.
@article{4420799,
  author       = {Verstringe, Stefanie and Danthine, Sabine and Blecker, Christophe and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  pages        = {694--700},
  title        = {Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents},
  url          = {http://dx.doi.org/10.1016/j.foodres.2014.01.054},
  volume       = {62},
  year         = {2014},
}

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