Effect of anhydrous milk fat fraction addition to butter on water loss reduction-Reference-Cited by-同舟云学术

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Effect of anhydrous milk fat fraction addition to butter on water loss reduction

Published:2023-06 Issue: Volume:141 Page:105618
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Jones A.,Zhang S.,Akoh C.C.,Martini S.^ORCID

Funder

Utah Agricultural Experiment Station

Utah State University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

1. Official methods and recommended practices of the AOCS. AOCS16b-93: Solid fat content (SFC) by low resolution nuclear magnetic resonance – The direct method,2017

2. Official methods and recommended practices of the AOCS. AOCS Cj 1-94: DSC melting properties of fats and oils,2017

3. Butter;Bradley,2009

4. Butter: Properties and analysis;Buldo,2016

5. Determination of the water droplet size distribution of fat spreads using confocal scanning laser microscopy;van Dalen;Journal of Microscopy,2002

Cited by 1 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. Water thermodynamics and lipid oxidation in stored whey butter;Journal of Dairy Science;2023-11

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