Heat treatment of cream: A model of the butter texture response in relation with triglyceride composition-Reference-Cited by-同舟云学术

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Heat treatment of cream: A model of the butter texture response in relation with triglyceride composition

Published:1995-02 Issue:2 Volume:72 Page:163-169
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Bornaz Salwa,Fanni Jacques,Parmentier Michel

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference31 articles.

1. De Man, J.M., J.Dairy Res. 28:117 (1961).

2. Precht, K., inCrystallization and Polymorphism of Fats and Fatty Acids, New York, Marcel Dekker, Inc., 1988, p. 305.

3. Kimemai, M.P.,IDF Bulletin 204:11 (1986).

4. Kulkarni, S., and M.K.R. Murthy,Indian J. Dairy Sci. 40:368 (1987).

5. Fearon, A.M., and D.E. Johnston,Dairy Industries International 53:26 (1988).

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