EFFECT OF FOOD EMULSIFIERS ON POLYMORPHIC TRANSITIONS OF COCOA BUTTER

被引：42
|
作者：
GARTI, N
SCHLICHTER, J
SARIG, S
机构：
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1986年 / 63卷 / 02期
关键词：
D O I：
10.1007/BF02546144
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：230 / 236
页数：7
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