Monitoring fat crystallization in aerated food emulsions by combined DSC and time-resolved synchrotron X-ray diffraction

Author: Kalnin D.   Garnaud G.   Amenitsch H.   Ollivon M.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.35, Iss.10, 2002-01, pp. : 927-934

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Abstract