Rearrangement of Milk Fat as a Means for Adjusting Hardness of Butterlike Products-Reference-Cited by-同舟云学术

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Rearrangement of Milk Fat as a Means for Adjusting Hardness of Butterlike Products

Published:1963-12 Issue:12 Volume:46 Page:1357-1361
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mickle J.B.,Von Gunten R.L.,Morrison R.D.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference12 articles.

1. Melting and Solidification of Fats;Bailey,1950

2. Industrial Oil and Fat Products;Bailey,1951

3. Interesterification of Edible Oils;Braun;J. Am. Oil Chem. Soc.,1960

4. Physical Properties of Milk Fat. I. Influence of Chemical Modification;DeMan;J. Dairy Research,1961

5. Physical Properties of Milk Fat. II. Some Factors Influencing Crystallization;DeMan;J. Dairy Research,1961

Cited by 19 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. Relevance and Production of Dairy Analogues and Restructured Dairy Products;Reference Module in Food Science;2016

2. Texture;Sensory Analysis of Foods of Animal Origin;2010-09-15

3. Rheological Properties of Milkfat and Butter;Journal of Food Science;2008-06-28

4. Chemical Interesterification of Food Lipids;Food Science and Technology;2008-03-17

5. The Effects of Interesterification on the Physical Properties of Fats;Physical Properties of Lipids;2002-03-04

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