Evaluation of the crystallization and polymorphism of cocoa butter through the add...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
MODIFICATION OF CRYSTALLIZATION AND POLYMORPHIC BEHAVIOR OF PALM OIL AND INTERES...
CRYSTALLIZATION BEHAVIOR AND POLYMORPHISM OF LIPIDIC SYSTEMS CONTAINING TRIGLYCER...
Modification, control and stabilization of the crystallization and polymorphic beh...
EVALUATION OF FOOD GRADE SURFACTANTS IN FORMATION OF MICROEMULSIONS W/O FOR BETAL...