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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...
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| 出版年: | Revista Facultad Nacional de Agronomía - Medellín |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidad Nacional de Colombia
2016
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=179946654007 |
| タグ: |
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