Evaluation of the crystallization and polymorphism of cocoa butter through the add...
MODIFICATION OF CRYSTALLIZATION AND POLYMORPHIC BEHAVIOR OF PALM OIL AND INTERES...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM OF LIPIDIC SYSTEMS CONTAINING TRIGLYCER...
Effects of addition of emulsifiers in the crystalline properties of palm olein and...
Production and characterization of seed crystals based on mixtures of fully hydrog...
OILS, FATS AND NANOTECHNOLOGY:DEVELOPMENT OF SOLID LIPID NANOPARTICLES AND NANOSTR...