X-ray diffraction spectroscopy in the study of fat polymorphism
- 31 December 1992
- journal article
- Published by Elsevier in Food Research International
- Vol. 25 (6) , 471-476
- https://doi.org/10.1016/0963-9969(92)90172-2
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Chemical and physical properties of the high melting glyceride fractions of commercial margarinesJournal of Oil & Fat Industries, 1991
- Short spacings and polymorphic forms of natural and commercial solid fats: A reviewJournal of Oil & Fat Industries, 1990
- Polymorphic stability of hydrogenated canola oil as affected by addition of palm oilJournal of Oil & Fat Industries, 1989
- Polymorphic behavior of some fully hydrogenated oils and their mixtures with liquid oilJournal of Oil & Fat Industries, 1989
- Diglycerides as a Stabilizer of the ß'‐Crystal Form in Margarines and FatsFette, Seifen, Anstrichmittel, 1983