The relationship of polymorphism to the texture of margarine containing soybean and cottonseed oils-Reference-Cited by-同舟云学术

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The relationship of polymorphism to the texture of margarine containing soybean and cottonseed oils

Published:1958-03 Issue:3 Volume:35 Page:130-133
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Merker D. R.¹,Brown L. C.¹,Wiedermann L. H.¹

Affiliation:

1. Research Laboratories; Swift and Company; Chicago Illinois

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference7 articles.

1. Peterson , M. B. Margarine Research Symposium 1954 Chicago, Ill.

2. The physical requirements of a margarine fat

3. Paustian , A. F. Shedd-Bartush Foods Inc. Detroit, Mich. Personal communication

4. A quick dilatometric method for control and study of plastic fats

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Margarines and Shortenings;Ullmann's Encyclopedia of Industrial Chemistry;2000-06-15

2. The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism;Journal of the American Oil Chemists' Society;1998-12

3. Short spacings and polymorphic forms of natural and commercial solid fats: A review;Journal of the American Oil Chemists' Society;1990-11

4. Emulgatoren in Margarine und anderen hochfetthaltigen Emulsionen;Emulgatoren für Lebensmittel;1985

5. The DSC thermal analysis of crystallization behavior in palm oil;Journal of the American Oil Chemists' Society;1979-08

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