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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate

Maria Aliciane Fontenele DominguesCentro de Ciências da Natureza (CCN), Federal University of São Carlos, Buri, BrazilCorrespondence[email protected]
,
Thais Lomonaco Teodoro Da SilvaDepartment of Food Technology, University of Campinas, Campinas, Brazil
,
Ana Paula Badan RibeiroDepartment of Food Technology, University of Campinas, Campinas, Brazil
,
Ming Chih ChiuDepartment of Food Technology, University of Campinas, Campinas, Brazil
&
Lireny Aparecida Guaraldo GonçalvesDepartment of Food Technology, University of Campinas, Campinas, Brazil
Pages 618-632 | Received 01 Aug 2017, Accepted 09 Feb 2018, Published online: 04 May 2018

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