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Effect of diacylglycerols on crystallization of palm oil (Elaeis guineensis) |
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| Authors: | Ingrid Franco de Oliveira Renato Grimaldi Lireny Ap. G. Gonçalves |
| Affiliation: | Faculty of Food Engineering, Department of Food Technology, University of Campinas, Campinas, Brazil |
| Abstract: | |
| Keywords: | Crystallization Crystallization isotherms Diacylglycerols DSC Palm oil |