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Effects of Addition of a Palmitic Sucrose Ester on Low-Trans-Fat Blends Crystallization in Bulk and in Oil-in-Water Emulsions
Food biophysics

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Effects of Addition of a Palmitic Sucrose Ester on Low-Trans-Fat Blends Crystallization in Bulk and in Oil-in-Water Emulsions
Author(s) of Article  Will be identified in next release
Citation  Food biophysics 2009 v.4 no.3 pp. 158-166
Click to View  (Click to View)
Date of Publication  2009
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=546225
Name of Publication  Food biophysics
Publishing Company  Will be identified in next release
Accession Number  153850