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Insights in the Structural Hierarchy of Statically Crystallized Palm Oil.
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- Crystals (2073-4352), 2024, v. 14, n. 2, p. 142, doi. 10.3390/cryst14020142
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1950, doi. 10.1111/ijfs.14449
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- Article