Thermal and Structural Behavior of Milk Fat 2. Crystalline Forms Obtained by Slow Cooling of Cream

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

Publisher: Academic Press

ISSN: 0021-9797

Source: Journal of Colloid and Interface Science, Vol.240, Iss.1, 2001-08, pp. : 150-161

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