Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening
In this study, the effects of cooling rate, degree of supercooling, and storage time on the microstructure and rheological properties of a vegetable shortening composed of soybean and palm oils were examined. The solid fat content vs. temperature profile displayed two distinct regions: from 5 to 25°...
Guardado en:
| Autor principal: | |
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| Otros Autores: | , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
American Oil Chemists' Society
2002
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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