Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

✍ Scribed by Nelson K.O. Ojijo; Ellina Kesselman; Vered Shuster; Sigal Eichler; Shaul Eger; Ishak Neeman; Eyal Shimoni

• Book ID: 116487820
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 385 KB
• Volume: 37
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2004.02.003