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pro vyhledávání: '"Hanne Kranold Ludvigsen"'
Autor:
Alejandro G. Marangoni, Richard Ipsen, Mogens L. Andersen, Jens Risbo, Jes C. Knudsen, Hanne Kranold Ludvigsen, Merete B. Munk, Viggo Creemers Norn
Publikováno v:
Food Research International. 54:1738-1745
The effect of selected monoglycerides on droplet morphology and rheology of palm kernel oil emulsions was studied. Combination of lactic acid ester of monoglycerides (LACTEM) and unsaturated monoglycerides (GMU) yielded highly viscous emulsions cause
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be102bfbefb6852df5cd3728010a6c20
https://doi.org/10.1016/j.foodres.2013.09.001
https://doi.org/10.1016/j.foodres.2013.09.001
