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Rheo-NMR to investigate fat crystallization under shear
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Influence of polymorphism on the solid fat content determined by FID deconvolution
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Properties of sugar-snap cookies as influenced by lauric-based shortenings
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Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems
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Effect of acylglycerol composition on the microstructural and functional properties of bakery fats and margarines
(2010) -
Fat structuring with partial acylglycerols : effect on solid fat profiles