PHASE-BEHAVIOR OF FATS AND THEIR MIXTURES

[1] Abrahamsson S, 1978, Prog Chem Fats Other Lipids, V16, P125, DOI 10.1016/0079-6832(78)90039-3

[2] ADENIER H, 1975, CHOCOLATERIE CONFISE, V315, P7

[3] Andersson W., 1963, REV INT CHOCOLATE, V18, P92

[4] ARCHIER P, 1977, OLEAGINEUX, V32, P387

[5] BAILEY AE, 1950, MELTING SOLIDIFICATI

[6] PHASE BEHAVIOR OF TRISTEARIN-TRIOCTANOIN MIXTURES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (05) : 478 - 481

[7] BENDER FE, 1976, SYSTEMS ANAL FOOD IN

[8] EVALUATION OF DIFFERENTIAL SCANNING CALORIMETRIC METHOD FOR FAT SOLIDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (02) : 60 - &

[9] FACTORS AFFECTING SLIP MELTING-POINT OF PALM OIL PRODUCTS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1982, 59 (05) : 244 - 249

[10] BERGER KG, 1976, SEP ISF C

[1] Abrahamsson S, 1978, Prog Chem Fats Other Lipids, V16, P125, DOI 10.1016/0079-6832(78)90039-3

[2] ADENIER H, 1975, CHOCOLATERIE CONFISE, V315, P7

[3] Andersson W., 1963, REV INT CHOCOLATE, V18, P92

[4] ARCHIER P, 1977, OLEAGINEUX, V32, P387

[5] BAILEY AE, 1950, MELTING SOLIDIFICATI

[6] PHASE BEHAVIOR OF TRISTEARIN-TRIOCTANOIN MIXTURES [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (05) : 478 - 481

[7] BENDER FE, 1976, SYSTEMS ANAL FOOD IN

[8] EVALUATION OF DIFFERENTIAL SCANNING CALORIMETRIC METHOD FOR FAT SOLIDS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (02) : 60 - &

[9] FACTORS AFFECTING SLIP MELTING-POINT OF PALM OIL PRODUCTS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1982, 59 (05) : 244 - 249

[10] BERGER KG, 1976, SEP ISF C