Article ID Journal Published Year Pages File Type
5521824 Innovative Food Science & Emerging Technologies 2016 10 Pages PDF
Abstract
The study demonstrates that high pressure processing can improve plasticity and physical properties of fat blends with low saturated fat content. High pressure crystallization is proven to offer better crystallization properties with lower supercooling condition and prevent the need for long hour incubation.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
High pressure crystallization of binary fat blend: A feasibility study
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