Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications.

MLA

Gerlei, Maureen, et al. “Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications.” Foods, vol. 13, no. 20, Oct. 2024, p. 3305. EBSCOhost, https://doi.org/10.3390/foods13203305.

APA

Gerlei, M., Pierson, H., Ponçot, M., Kahn, C. J. F., & Linder, M. (2024). Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications. Foods, 13(20), 3305. https://doi.org/10.3390/foods13203305

Chicago

Gerlei, Maureen, Hugo Pierson, Marc Ponçot, Cyril J. F. Kahn, and Michel Linder. 2024. “Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications.” Foods 13 (20): 3305. doi:10.3390/foods13203305.