Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil
| Autor: | Liao, Xintao, Xie, Yiping, Liau, Khai Yi, Lee, Yee Ying, Tan, Chin Ping, Wang, Yong, Qiu, Chaoying |
|---|---|
| Zdroj: | In Journal of Food Engineering February 2025 387 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect