Effect of food emulsifiers on crystal structure and habit of stearic acid
- 1 December 1981
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 58 (12), 1058-1060
- https://doi.org/10.1007/bf02679326
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Solution‐mediated polymorphic transformation of stearic acidCrystal Research and Technology, 1981
- Stearic acid polymorphs in correlation with crystallization conditions and solventsCrystal Research and Technology, 1980
- Functions of emulsifiers in food systemsJournal of Oil & Fat Industries, 1977
- Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetryJournal of Oil & Fat Industries, 1971
- Moderne Emulgatoren zur Verzögerung der Fettreifbildung bei SchokoladeFette, Seifen, Anstrichmittel, 1969