| dc.creator | Nadia Karray, Christelle Lopez, Michel Ollivon, Hamadi Attia,
autor.
aut
57111 | |
| dc.description | In camel milk, fat, that represents about 3.6 percent of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipid-protein complexes.This review examines the present state of knowledge of the dromedary milk fat. The topics dealt with are: composition (fatty acids and triacylglycerols), microstructure, fat globule size distribution and polymorphism (thermal and structural properties). | |
| dc.description | In camel milk, fat, that represents about 3.6 percent of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipid-protein complexes.This review examines the present state of knowledge of the dromedary milk fat. The topics dealt with are: composition (fatty acids and triacylglycerols), microstructure, fat globule size distribution and polymorphism (thermal and structural properties). | |
| dc.language | Fr | |
| dc.relation | | |
| dc.subject | Grasa | |
| dc.subject | LECHE DE CAMELLO | |
| dc.title | La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue. | |
| dc.type | text | |
