Show
Sort by
-
On the fractional crystallization of palm olein: solid solutions
-
Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
-
Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols
-
Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems
-
Fat structuring with partial acylglycerols : effect on solid fat profiles
-
Effect of SatSatSat and SatOSat on crystallization of model fat blends
-
Comparing the crystallization and polymorphic behaviour of saturated and unsaturated monoglycerides
-
Influence of monoglycerides on the crystallization behavior of palm oil
-
Prediction of migration fat bloom on chocolate