Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein
| Autor: | Maruyama, Jessica Mayumi a, Wagh, Ashwini b, Gioielli, Luiz Antonio a, Silva, Roberta Claro da a, ⁎, Martini, Silvana c |
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| Zdroj: | In Food Research International August 2016 86:54-63 |
| Databáze: | ScienceDirect |
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