Water relations in freeze-dried powdered shortenings from babassu fat-Reference-Cited by-同舟云学术

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Water relations in freeze-dried powdered shortenings from babassu fat

Published:1998-09 Issue:4 Volume:37 Page:411-421
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gioielli L.A.,Pitombo R.N.M.,Pinheiro A.M.,Balbo A.M.T.M.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Interactions between lipids and milk proteins in emulsion;Aynié;Journal of Food Science,1992

2. Flow properties of powdered shortenings;Baker;Journal of Food Science,1980

3. Edible fats and oils;Belitz,1987

Cited by 4 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

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2. Fractionation of fish oil with supercritical carbon dioxide;Journal of Food Engineering;2008-10

3. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential;European Journal of Lipid Science and Technology;2007-07

4. Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats;Journal of Food Engineering;2003-05

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