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

dc.contributor.author	Greco, Valeria
dc.contributor.author	Canonaco, Marcello
dc.contributor.author	de Cindio, Bruno
dc.contributor.author	Lupi, Francesca Romano
dc.date.accessioned	2019-09-19T10:09:49Z
dc.date.available	2019-09-19T10:09:49Z
dc.date.issued	2015-12-16
dc.identifier.uri	http://hdl.handle.net/10955/1462
dc.description	Scuola di Dottorato "Life Sciences" Indirizzo: in Ambiente, salute e processi eco-sostenibili Ciclo XXVIII, a.a.2015-2016	en_US
dc.description.sponsorship	Università della Calabria	en_US
dc.language.iso	en	en_US
dc.relation.ispartofseries	ING-IND/24;
dc.subject	Reology	en_US
dc.subject	Emulsions	en_US
dc.subject	Crystallization	en_US
dc.title	<<A>> rheological approach to the new organogelation process for structuring vegetable oils	en_US
dc.type	Thesis	en_US