Article (Scientific journals)
Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration
Mtibaa, Islem; Zouari, Ahmed; Purcaro, Giorgia et al.
2021In Transactions of the Institution of Chemical Engineers. Part C, Food and Bioproducts Processing, 127, p. 435–442
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Keywords :
Camel milk cream; Ripening, Fat crystallization; X-ray, NMR
Disciplines :
Food science
Author, co-author :
Mtibaa, Islem
Zouari, Ahmed
Purcaro, Giorgia  ;  Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Attia, Hamadi
Ayadi, Mohamed Ali
Danthine, Sabine  ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration
Publication date :
2021
Journal title :
Transactions of the Institution of Chemical Engineers. Part C, Food and Bioproducts Processing
ISSN :
0960-3085
eISSN :
1744-3571
Publisher :
Institution of Chemical Engineers, United Kingdom
Volume :
127
Pages :
435–442
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 01 July 2021

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