Monitoring fat crystallization in aerated food emulsions by combined DSC and time-resolved synchrotron X-ray diffraction
| Autor: | Kalnin, D., Garnaud, G., Amenitsch, H., Ollivon, M. |
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| Zdroj: | In Food Research International 2002 35(10):927-934 |
| Databáze: | ScienceDirect |
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