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Linkam Scientific

About Us
What We Do
Our Story
Linkam Preferred Partners
News
Events
Careers at Linkam
Terms and Conditions
Privacy policy
Compliance Policy
Home
Products
Product types
Applications
Custom Projects
Knowledge
Scientific Papers
Application Notes
Search
Support
Manuals
Support Questions
Software Registration
Blog
Contact
Tabassum Mujtaba
August 13, 2018

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties

Tabassum Mujtaba
August 13, 2018
olive-oil-968657_1920.jpg

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Tagged: rheology, crystallisation, foam, oil

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