Gelation of oil using combination of different free fatty acids

标题
Gelation of oil using combination of different free fatty acids
作者
关键词
Oleogel, Free fatty acids, Crystallization, Rheology, X-ray diffraction
出版物
Food Structure-Netherlands
Volume 21, Issue -, Pages 100121
出版商
Elsevier BV
发表日期
2019-07-19
DOI
10.1016/j.foostr.2019.100121

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