Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat
Keywords: کریستالیزاسیون ایزوترمال; AMF; anhydrous milk fat; DAG; diacylglycerol; FFA; free fatty acid; MAG; monoacylglycerol; p-NMR; pulsed nuclear magnetic resonance; SFC; solid fat content; TAG; triacylglycerol; Anhydrous milk fat; Isothermal crystallization; Esterified and free fatty ac