A comparison of lipid shortening functionality as a function of molecular ensemble and shear: microstructure, polymorphism, solid fat content and texture

Author: Narine S.S.   Humphrey K.L.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.37, Iss.1, 2004-01, pp. : 28-38

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