CRYSTAL-STRUCTURE MODIFICATIONS OF TRISTEARIN BY FOOD EMULSIFIERS

被引：37

作者：

GARTI, N

WELLNER, E

SARIG, S

机构：

来源：

关键词：

D O I：

10.1007/BF02680272

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：181 / 185

页数：5

共 13 条

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[2]

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[3]

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[4]

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WELLNER, E ;

SARIG, S .

[6]

GARTI N, J CRYST GROWTH

[7]

HOERR CW, 1968, JAOCS, V45, P795

[8] DSC THERMAL-ANALYSIS OF CRYSTALLIZATION BEHAVIOR IN PALM OIL .2. [J].

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[9]

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[10]

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