EFFECT OF FOOD EMULSIFIERS ON CRYSTAL-STRUCTURE AND HABIT OF STEARIC-ACID

被引：25

作者：

GARTI, N

WELLNER, E

SARIG, S

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1981年 / 58卷 / 12期

关键词：

D O I：

10.1007/BF02679326

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1058 / 1060

页数：3

共 10 条

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[3]

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[4]

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[7]

GARTI N, 1981, CRYST TECH, V16, P1283

[8]

Kleinert J., 1961, REV INT CHOCOLATE, V<bold>16</bold>, P201

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[10] MODERN EMULSIFIERS FOR RETARDING FORMATION OF FAT BLOOMS IN CHOCOLATE [J].

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FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1969, 71 (08) :672-&

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