Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.700537
Reference40 articles.
1. Microbeam X-ray Diffraction Study of Granular Crystals Formed in Water-in-Oil Emulsion
2. The role of sugar and fat in sugar-snap cookies: Structural and textural properties
3. Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications
4. Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid
5. Fatty Acid Composition of Pistachio Nuts in Turkey
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