The Effect of Capacity, Rotational Speed and Storage on Crystallization and Rheological Properties of Puff Pastry Butter
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-013-2353-6
Reference24 articles.
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3. Rønholt S, Kirkensgaard JJK, Pedersen TB, Mortensen K, Knudsen JC (2012) Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment. Food Chem 135:1730–1739
4. Larsson K (1966) Classification of glyceride crystal forms. Acta Chem Scand 20:2255–2260
5. Lopez C, Bourgaux C, Lesieur P, Ollivon M (2002) Crystalline structures formed in cream and anhydrous milk fat at 4°C. Lait 82:317–335
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