Publication | Closed Access
Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil
72
Citations
49
References
2009
Year
Food ChemistryMaterials ScienceHealth SciencesSoybean OilFunctional PropertyFood EngineeringFood ProcessingChemistryCrystallization PropertiesFood StructureZero Trans Fats
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