Show simple item record

Physical behavior of binary mixtures of cocoa butter and milk fats, using pulsed nuclear magnetic resonance. Isosolid and kinetic crystallization curves.

dc.creatorAdenier, H., autor. aut 42232
dc.creatorChaveron, H. 42233
dc.description18 ref.
dc.languaged
dc.relation
dc.subjectCristalización.
dc.subjectFenómeno físico.
dc.subjectGrasa
dc.subjectGrasas vegetales.
dc.subjectLeche.
dc.subjectLípidos.
dc.subjectManteca de cacao.
dc.subjectProcesamiento.
dc.subjectProductos procesados.
dc.subjectProductos vegetales procesados.
dc.subjectPropiedades fisicoquímicas.
dc.subjectTemperatura.
dc.subjectTratamiento térmico.
dc.titlePhysical behavior of binary mixtures of cocoa butter and milk fats, using pulsed nuclear magnetic resonance. Isosolid and kinetic crystallization curves.
dc.typetext


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record