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

dc.creator	Adenier, H.,
dc.creator	Chaveron, H.
dc.description	18 ref.
dc.identifier.url	https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=23259
dc.language	d
dc.relation
dc.subject	Cristalización.
dc.subject	Fenómeno físico.
dc.subject	Grasa
dc.subject	Grasas vegetales.
dc.subject	Leche.
dc.subject	Lípidos.
dc.subject	Manteca de cacao.
dc.subject	Procesamiento.
dc.subject	Productos procesados.
dc.subject	Productos vegetales procesados.
dc.subject	Propiedades fisicoquímicas.
dc.subject	Temperatura.
dc.subject	Tratamiento térmico.
dc.title	Physical behavior of binary mixtures of cocoa butter and milk fats, using pulsed nuclear magnetic resonance. Isosolid and kinetic crystallization curves.
dc.type	text

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