Microstructure Change during Crystallization Expansion of Chinese Tallow Coca Butter Equivalent

Huang Xuhui,Xiong Tao,Zeng Zheling

Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (12) : 48.

PDF(369 KB)
PDF(369 KB)
Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (12) : 48.

Microstructure Change during Crystallization Expansion of Chinese Tallow Coca Butter Equivalent

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(12): 48

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