Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil

✍ Scribed by Munk, Merete B.; Marangoni, Alejandro G.; Ludvigsen, Hanne K.; Norn, Viggo; Knudsen, Jes C.; Risbo, Jens; Ipsen, Richard; Andersen, Mogens L.

• Book ID: 123328274
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 859 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.09.001