Le Lait

Dromedary milk fat: thermal and structural properties 1. Crystalline forms obtained by slow cooling

Nadia Karray, Christelle Lopez, Pierre Lesieur and Michel Ollivon

Lait, 84 4 (2004) 399-416

DOI: 10.1051/lait:2004014

Nadia Karray

Christelle Lopez

Pierre Lesieur

Michel Ollivon

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