MARGARINE | Types and Properties-Reference-Cited by-同舟云学术

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MARGARINE | Types and Properties

Published:2003 Issue: Volume: Page:3704-3709
ISSN:
Container-title:Encyclopedia of Food Sciences and Nutrition
language:
Short-container-title:

Author:

Vaisey-Genser M.

Publisher

Elsevier

Reference11 articles.

1. Table spreads and shortenings;Chrysam,1985

2. A Propensity to Protect: Butter, Margarine and the Rise of Urban Culture in Canada;Heick,1991

3. Hedonic responses and attitudes related to fats used as spreads on bread;Hellemann;Food Quality and Preference,1990

4. Microstructure of shortenings, margarine and butter – a review;Juriaanse;Food Microstructure,1988

Cited by 5 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. Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative;Journal of Agricultural Chemistry and Environment;2024

2. Margarines: Historical approach, technological aspects, nutritional profile, and global trends;Food Research International;2021-09

3. Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions;European Journal of Lipid Science and Technology;2021-02-15

4. Regulatory Changes Affecting the Production and Use of Fats and Oils: Focus on Partially Hydrogenated Oils;Journal of the American Oil Chemists' Society;2020-06-23

5. Sensory and analytical characterization of the “cool-melting” perception of commercial spreads;Journal of Texture Studies;2017-03-06

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