Enhanced Structuring of Fat with Reduced Saturates Using Mixed Molecular Compounds
Crossref DOI link: https://doi.org/10.1007/s11746-015-2718-0
Published Online: 2015-09-18
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sibbald, A. N.
Carney, J. R.
Marangoni, A. G.
Version of Record valid from 2015-09-18
License valid from 2015-09-18