Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation-Reference-Cited by-同舟云学术

Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation

Published:2003-08 Issue:5 Volume:36 Page:483-496
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Fatouh A.E,Singh R.K,Koehler P.E,Mahran G.A,El-Ghandour M.A,Metwally A.E

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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3. Melting and solidification characteristics of confectionery fats;Ali;Journal of the American Oil Chemists’ Society,1994

4. American Oil Chemists’ Society (AOCS). (1998). Official Methods and Recommended Practices of the American Oil Chemists’ Society, 5th ed. Champaign, IL: The American Oil Chemists’ Society.

5. Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat;Amer;Journal of the American Oil Chemists’ Society,1985

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