From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil.
- DOI
- 10.3390/foods13091372
- Published
- 2024 Apr 29
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods13091372,
title = {From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil.},
author = {De Witte F and Penagos IA and Van de Walle D and Skirtach AG and Dewettinck K and Van Bockstaele F},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13091372},
url = {https://doi.org/10.3390/foods13091372}
}RIS
TY - JOUR TI - From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil. AU - De Witte F AU - Penagos IA AU - Van de Walle D AU - Skirtach AG AU - Dewettinck K AU - Van Bockstaele F PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13091372 UR - https://doi.org/10.3390/foods13091372 ER -
APA
F, D. W., IA, P., D, V. D. W., AG, S., K, D., & F, V. B. (2024). From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13091372
Source records
- pubmed · retrieved 2026-09-25T21:26:16.863Z