The Unique Crystallization Behavior of Buffalo Milk Fat

Pratama, Y, Simone, E and Rappolt, M (2021) The Unique Crystallization Behavior of Buffalo Milk Fat. Crystal Growth & Design, 21 (4). pp. 2113-2127. ISSN 1528-7483



Copyright, Publisher and Additional Information: © 2021 American Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Crystal Growth & Design, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see Uploaded in accordance with the publisher's self-archiving policy.
  • Accepted: 2 March 2021
  • Published (online): 2 March 2021
  • Published: 7 April 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 01 Sep 2021 13:10
Last Modified: 02 Mar 2022 01:38
Status: Published
Publisher: American Chemical Society (ACS)
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