DEVELOPMENT OF A RHEO-NMR SYSTEM TO STUDY THE CRYSTALLISATION OF BULK LIPIDS UNDER SHEAR FLOW

被引：0
|
作者：
Mazzanti, Gianfranco [1 ]
Mudge, Elizabeth M. [1 ]
机构：
[1] Dalhousie Univ, Dept Proc Engn & Appl Sci, Halifax, NS B3J 2X4, Canada
来源：
MAGNETIC RESONANCE IN FOOD SCIENCE: CHALLENGES IN A CHANGING WORLD | 2009年
关键词：
SOLID FAT-CONTENT; COCOA BUTTER; POLYMORPHISM; TRIGLYCERIDES; TRANSITIONS; BEHAVIOR;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：89 / 96
页数：8
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