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Influence of Lecithin from Different Sources on Crystallization Properties of Non-Trans Fat
Influence of Lecithin from Different Sources on Crystallization Properties of Non-Trans Fat
2014
Ivana Lončarević
Biljana Pajin
Radovan Omorjan
Aleksandra Torbica
Danica Zarić
Jovana Maksimović
Keywords:
Trans fat
Crystallization
Biochemistry
Lecithin
Organic chemistry
Chemistry
Food science
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