Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and HighâMelting Fat Crystals
Crossref DOI link: https://doi.org/10.1007/s11746-016-2888-4
Published Online: 2016-09-17
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mishima, Shoko
Suzuki, Atsushi
Sato, Kiyotaka
Ueno, Satoru
Funding for this research was provided by:
Ministry of Education, Culture, Sports, Science and Technology (20540397)
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License valid from 2016-09-17