Silva, Roberta Claro
Soares, Fabiana Andreia Schäfer De Martini
Maruyama, Jessica Mayumi
Dagostinho, Natalia Roque
Silva, Ylana Adami
Calligaris, Guilherme Andrade
Ribeiro, Ana Paula Badan
Cardoso, Lisandro Pavie
Gioielli, Luiz Antonio
Funding for this research was provided by:
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
This article is maintained by: Elsevier
Article Title: Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols
Journal Title: Food Research International
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2013.11.037
Content Type: article
Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.