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Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols: Chapter 8
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet.
2009 (English)In: Calorimetry in Food Processing: Analysis and Design of Food Systems / [ed] Gönül Kaletunç, Wiley-Blackwell, 2009, p. 169-197Chapter in book (Refereed)
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Wiley-Blackwell, 2009. p. 169-197
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URN: urn:nbn:se:ri:diva-835ISBN: 978-0-8138-1483-4 (print)OAI: oai:DiVA.org:ri-835DiVA, id: diva2:955062
Available from: 2016-08-24 Created: 2016-08-24 Last updated: 2025-09-23Bibliographically approved

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