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Study of the crystallization and polymorphic structures formed in oleogels from avocado oil
The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (T onset ) and the crystallization temperature (T c ), were evaluated by DS...
Gorde:
| Argitaratua izan da: | Revista Facultad Nacional de Agronomía - Medellín |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Universidad Nacional de Colombia
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://www.redalyc.org/articulo.oa?id=179946654007 |
| Etiketak: |
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