A rheological approach to the new organogelation process for structuring vegetable oils

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dc.contributor.authorGreco, Valeria
dc.contributor.authorCanonaco, Marcello
dc.contributor.authorde Cindio, Bruno
dc.contributor.authorLupi, Francesca Romano
dc.date.accessioned2019-09-19T10:09:49Z
dc.date.available2019-09-19T10:09:49Z
dc.date.issued2015-12-16
dc.descriptionScuola di Dottorato "Life Sciences" Indirizzo: in Ambiente, salute e processi eco-sostenibili Ciclo XXVIII, a.a.2015-2016en_US
dc.description.sponsorshipUniversità della Calabriaen_US
dc.identifier.urihttp://hdl.handle.net/10955/1462
dc.identifier.urihttps://doi.org/10.13126/unical.it/dottorati/1462
dc.language.isoenen_US
dc.relation.ispartofseriesING-IND/24;
dc.subjectReologyen_US
dc.subjectEmulsionsen_US
dc.subjectCrystallizationen_US
dc.titleA rheological approach to the new organogelation process for structuring vegetable oilsen_US
dc.typeThesisen_US

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