Crystallization of Lipids 2018
DOI: 10.1002/9781118593882.ch11
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Crystallization Behavior of Sunflower Oil–Based Fats for Edible Applications

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Cited by 2 publications
(1 citation statement)
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“…UCF did not crystallize in any of the β forms in short times. This behavior was different from that described in literature for cocoa butter (Bayés‐García et al, 2018) or for stearins of high stearic high oleic sunflower oil (Herrera and Martini, 2018). As shown below, at least 3 months at 25 °C were needed to obtain the stable forms.…”
Section: Resultscontrasting
confidence: 97%
“…UCF did not crystallize in any of the β forms in short times. This behavior was different from that described in literature for cocoa butter (Bayés‐García et al, 2018) or for stearins of high stearic high oleic sunflower oil (Herrera and Martini, 2018). As shown below, at least 3 months at 25 °C were needed to obtain the stable forms.…”
Section: Resultscontrasting
confidence: 97%