Heat capacity of tristearin in the presence of food emulsifiers
- 1 June 1986
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 63 (6) , 788-791
- https://doi.org/10.1007/bf02541965
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of food emulsifiers on polymorphic transitions of cocoa butterJournal of Oil & Fat Industries, 1986
- Effect of Surfactants on the Polymorphic Behaviour of Hydrogenated Canola OilFette, Seifen, Anstrichmittel, 1984
- Triglyceride specific heat determined by differential scanning calorimetryJournal of Oil & Fat Industries, 1983
- Melting of Two-Dimensional SolidsScience, 1982
- Crystal structure modifications of tristearin by food emulsifiersJournal of Oil & Fat Industries, 1982