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pro vyhledávání: '"T. L. T. da Silva"'
Publikováno v:
Development of Trans-free Lipid Systems and their Use in Food Products ISBN: 9781839162206
The focus of this chapter is to summarize research regarding sonocrystallization of fats, including discoveries of how high-intensity ultrasound (HIU) has been used to accelerate fat crystallization and to structure low-saturated fats and oleogels. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::736cf99efef44c3be0272162fe3dbdf7
https://doi.org/10.1039/9781839166532-00053
https://doi.org/10.1039/9781839166532-00053
