Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration
2021
Mtibaa, Islem | Zouari, Ahmed | Purcaro, Giorgia | Attia, Hamadi | Ayadi, Mohamed | Danthine, Sabine
peer reviewed
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Publisher
Institution of Chemical Engineers
Other Subjects
Fat crystallization; X-ray; Nmr; Sciences des denrées alimentaires; Sciences du vivant; Camel milk cream
Language
English
License
open access, http://purl.org/coar/access_right/c_abf2, info:eu-repo/semantics/openAccess
ISBN
0-851043952
Type
Journal Article; Journal Part; Journal Article; Journal Part; Journal Article; Journal Part; Journal Article; Journal Part
Source
Food and Bioproducts Processing, 127, 435–442 (2021)
2024-11-28
2026-04-17
Dublin Core
Data Provider
This bibliographic record has been provided by University of Liège
Links
If you notice any incorrect information relating to this record, please contact us at [email protected]