Rheology-Based Techniques
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46831-5_19
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3. Macias-Rodriguez BA, Marangoni AG (2020) Rheology and texture of cream, milk fat, butter and dairy fat spreads. In: Truong T, Lopez C, Bhandari B, Prakash S (eds) Dairy fat products and functionality: fundamental science and technology. Springer International Publishing, Cham, pp 245–275
4. Haighton AJ (1959) The measurement of the hardness of margarine and fats with cone penetrometers. J Am Oil Chem Soc 36:345–348. https://doi.org/10.1007/bf02640051
5. Hayakawa M, deMan JM (1982) Consistency of fractionated milk fat as measured by two penetration methods. J Dairy Sci 65:1095–1101. https://doi.org/10.3168/jds.S0022-0302(82)82317-5
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