Anhydrous goat's milk fat: thermal and structural behaviors studied by coupled differential scanning calorimetry and X-ray diffraction. 2. Influence of cooling rate.

Autor: Amara-Dali WB; Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, Université Paris-sud, 5 rue J.B. Clément, 92296, Châtenay-Malabry, France., Lesieur P, Artzner F, Karray N, Attia H, Ollivon M

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2007 Jun 13; Vol. 55 (12), pp. 4741-51. Date of Electronic Publication: 2007 May 12.