INVESTIGADORES
HERRERA Maria Lidia
artículos
Título:
A kinetic analysis of crystallization of a milk fat model system
Autor/es:
M.L. HERRERA; M. DE LEÓN GATTI; R.W. HARTEL
Revista:
FOOD RESEARCH INTERNATIONAL
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 1999 vol. 32 p. 289 - 298
ISSN:
0963-9969
Resumen:
CRYSTALLIZATION BEHAVIOR OF MILK FAT, PURE TRIACYLGLICEROL FRACTION OF MILK FAT AND THREE BLENDS OF 30, 40 AND 50% OF HIGH MELTING FRACTION IN LOW MELTING FRACTION OF MILK FAT WERE STUDIED BY TURBIDIMETRY AND NUCLEAR MAGNETIC RESONANCE.
