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Emulsifiers as additives in fats: effect on polymorphic transformations and crystal properties of fatty acids and triglycerides

Emulsifiers as additives in fats: effect on polymorphic transformations and crystal properties of fatty acids and triglycerides

Food structure(4): 337-352

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Emulsifiers as additives in fats : effect on polymorphic transformations and crystal properties of faty acids and triglycerides. Food Structure 9(4): 337-352, 1990

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