A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
Author:
Affiliation:
1. Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1999262
Reference62 articles.
1. Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends via Rhizopus arrhizus Lipase-Catalyzed Interesterification. 2. Modifications of Physical Properties
2. Effect of cooling rate on the structure and mechanical properties of milk fat and lard
3. Modeling the rheological properties and structure of colloidal fat crystal networks
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