Author:
Brunello Nadia,McGauley Sara E.,Marangoni Alejandro
Reference24 articles.
1. The polymorphism of glycerides;Chapman;Chemical Review,1962
2. Effect of cooling rate on the structure and mechanical properties of milk fat and lard;Campos;Food Research International,2002
3. Texture of fats and fat products;DeMan,1976
4. Spreadability of butter;Dixon;Australian Journal of Dairy Technology,1974
5. The rheology of butter. I. Methods of measuring hardness of butter;Dolby;Journal of Dairy Research,1941