title: Rheological behaviour of crystallizing palm oil.
authors.affiliation: Faculteit Bio-Ingenieurswetenschappen, Vakgroep Voedselveiligheid en Voedselkwaliteit Laboratorium voor Levensmiddelentechnologie en -proceskunde Coupure Unks 653, BE-9000 Gent, Belgium.
authors.forename: V
authors.initials: V
authors.lastname: De Graef
authors.forename: K
authors.initials: K
authors.lastname: Dewettinck
authors.forename: D
authors.initials: D
authors.lastname: Verbeken
authors.forename: I
authors.initials: I
authors.lastname: Foubert
mesh_terms: D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D005524:Food Technology; D009682:Magnetic Resonance Spectroscopy; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D012212:Rheology; D014961:X-Ray Diffraction
chemical_list: D010938:Plant Oils; D000073878:Palm Oil