Rheological Characterization of Butter Samples Using a Lubricated Squeezing Flow
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3758-6_25
Reference9 articles.
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2. Dixon BD (1974) Spreadability of butter: determination. I. Description and comparison of five methods of testing. Aust J Dairy Technol 29:15–20
3. Shukla A, Rizvi SSH (1995) Viscoelastic properties of butter. J Food Sci 60:902–905. https://doi.org/10.1111/j.1365-2621.1995.tb06257.x
4. Huebner VR, Thomsen LC (1957) Spreadability and hardness of butter.1, 2 I. Development of an instrument for measuring spreadability1. J Dairy Sci 40:834–838. https://doi.org/10.3168/jds.S0022-0302(57)94560-5
5. Wright AJ, Scanlon MG, Hartel RW, Marangoni AG (2001) Rheological properties of milkfat and butter. J Food Sci 66:1056–1071. https://doi.org/10.1111/j.1365-2621.2001.tb16082.x
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