| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398304 | Food Research International | 2013 | 12 Pages |
Abstract
⺠High stearic high oleic sunflower oil crystallized in five polymorphic forms ⺠α, β'2 and β'1 were obtained after direct cooling ⺠β forms were obtained at longer times during storage ⺠Stearins fractionated and solid solutions crystallized in different polymorphs ⺠Polymorphic behavior was influenced by interactions among triacylglycerols.
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Authors
Jaime A. Rincón-Cardona, Silvana Martini, Roberto J. Candal, MarÃa L. Herrera,