Physical behavior of binary mixtures of cocoa butter and milk fats, using pulsed nuclear magnetic resonance. Isosolid and kinetic crystallization curves

Adenier, H. (Universite de Technologie de Compiegne (France). Departement de Genie Biologique, Laboratoire de Biophysicochimie et Technologie Alimentaires) ; Chaveron, H

Oléagineux corps gras lipides, 1995-06, Vol.2 (3) [Periódico revisado por pares]

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