ФАО АГРИС — международная информационная система по сельскохозяйственным наукам и технологиям

Effect of cooling rate on the structural and moisture barrier properties of high and low melting point fats

Bourlieu, Claire | Guillard, Valérie | Ferreira, Mariana | Powell, Hugh | Vallès-Pàmies, Baltasar | Guilbert, Stephane | Gontard, Nathalie, N. | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Nestlé UK Ltd | Nestlé S.A.


Библиографическая информация
Издатель
CCSD, Springer Verlag
Другие темы
Solid fat content; [sdv.ida]life sciences [q-bio]/food engineering; Water vapour permeability; [spi.gproc]engineering sciences [physics]/chemical and process engineering; Mass-volume area related properties; Cooling rate; X-ray diffraction; Lipid barriers
Язык
Английский
ISBN Международный стандартный книжный номер
0002742519000
ISSN
02658698
Тип
Journal Article; Journal Part; Journal Article; Journal Part
Источник
ISSN: 0003-021X, EISSN: 1558-9331, Journal of the American Oil Chemists' Society, https://hal.inrae.fr/hal-02658698, Journal of the American Oil Chemists' Society, 2010, 87 (2), pp.133-145. ⟨10.1007/s11746-009-1476-2⟩

2024-03-20
2026-02-03
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