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  Crystallization study on the lipid-based system: cocoa butter-tristearin/cocoa butter-coconut oil and fat/oil-hydrocarbons blends: thermal mixing behavior, crystallization kinetics, and rheology

Joshi, B. L. (2021). Crystallization study on the lipid-based system: cocoa butter-tristearin/cocoa butter-coconut oil and fat/oil-hydrocarbons blends: thermal mixing behavior, crystallization kinetics, and rheology. PhD Thesis, Johannes Gutenberg-Universität, Mainz.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0009-19FC-0 Version Permalink: https://hdl.handle.net/21.11116/0000-000C-B3E1-B
Genre: Thesis

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 Creators:
Joshi, Bhagyashri Laxmikant1, Author           
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1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 20212021
 Publication Status: Issued
 Pages: -
 Publishing info: Mainz : Johannes Gutenberg-Universität
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 Rev. Type: -
 Identifiers: Other: Dr /21
 Degree: PhD

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