Thermal and Structural Behavior of Milk Fat 3. Influence of Cooling Rate and Droplet Size on Cream Crystallization

Author： Lopez C.   Bourgaux C.   Lesieur P.   Bernadou S.   Keller G.   Ollivon M.  

Publisher： Academic Press

ISSN： 0021-9797

Source： Journal of Colloid and Interface Science, Vol.254, Iss.1, 2002-10, pp. : 64-78

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