Published in
Elsevier, LWT - Food Science and Technology, (138), p. 110593, 2021
DOI: 10.1016/j.lwt.2020.110593
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Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger
Journal article published in 2021 by
Thais Lomonaco Teodoro da Silva,
Sabine Danthine 
,
Silvana Martini
,
Silvana Martini
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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