Fat crystallization in suspensions: the effect of particle hydrophobicity and...
收藏B2FIND2026-04-25 收录
下载链接：
https://b2find.eudat.eu/dataset/c1bdd2f8-ec49-5735-9bc3-645eeb4d78fb
下载链接
链接失效反馈官方服务：
资源简介：
Crystallization of lipids is important for the functionality and sensory properties of fat-containing food products. Such products are often dispersions, in which particles are...
