Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks.

Autor: Ojijo, Nelson KO, Neeman, Ishak, Eger, Shaul, Shimoni, Eyal
Zdroj: Journal of the Science of Food & Agriculture; Sep2004, Vol. 84 Issue 12, p1585-1593, 9p
Databáze: Complementary Index
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