Gelation of oil using combination of different free fatty acids

Published 2019 View Full Article

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Title
Gelation of oil using combination of different free fatty acids
Authors
Keywords
Oleogel, Free fatty acids, Crystallization, Rheology, X-ray diffraction
Journal
Food Structure-Netherlands
Volume 21, Issue -, Pages 100121
Publisher
Elsevier BV
Online
2019-07-19
DOI
10.1016/j.foostr.2019.100121

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