Crystallization Behaviour of Hydrogenated Rapeseed Oil-Reference-Cited by-同舟云学术

Crystallization Behaviour of Hydrogenated Rapeseed Oil

Published:1978-10 Issue:4 Volume:11 Page:194-203
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

deMan J.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference7 articles.

1. Bullock. D. H., Thomas. K. C. and L. M. McKnight. 1971. Commercial production of low-fat dairy spread made possible by new method. Modern Dairy. September. 14-15.

2. The structure of lipids by spectroscopic and x-ray techniques;Chapman,1965

3. Fat crystalloaraphy points the way to quality;Hoerr;Food Eng.,1965

4. Relationship of polymorphism to the texture of margarine containing soybean and cottonseed oil;Merker;J. Am. Oil Chemists' Soc.,1958

5. The influence of temperature treatment on solid-liquid ratios of fats determined by wide-line nuclear magnetic resonance;Mertens;Can. Inst. Food Sci. Technol. J.,1972

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1. Influence of temperature and pressure on hydrogenation of low erucic acid rapeseed oil (Zephyr);International Journal of Food Science & Technology;2007-06-28

2. Margarines and Spreads;Bailey's Industrial Oil and Fat Products;2005-07-15

3. Effect of storage on texture;Food Storage Stability;1997-12-29

4. EFFECT OF TEMPERATURE CYCLING ON THE CRYSTALLINE FORM, SIZE AND TEXTURAL PROPERTIES OF MARGARINE FATS;Journal of Food Lipids;1994-01

5. Effect of Erucic Acid on the Polymorphism of Hydrogenated Rapeseed Oil;Lipid / Fett;1990-01