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Crystallization behavior of andiroba oil and palm olein blends

Priscila Dayane de Freitas Santos1, Thayná Torres Da Silva1, Ana Paula Badan Ribeiro1

  • 1Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil.

Food Chemistry
|October 11, 2025
PubMed

Keywords:
AmazonCold stabilityPhytosterolsRheological propertiesTriacylglycerols

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