{"title":"Fat Crystallization and Structure in Bakery, Meat, and Cheese Systems","authors":"K. Mattice, A. Marangoni","doi":"10.1016/B978-0-12-814041-3.00010-1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":322546,"journal":{"name":"Structure-Function Analysis of Edible Fats","volume":"14 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Structure-Function Analysis of Edible Fats","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/B978-0-12-814041-3.00010-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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