Fat content of cream affects the capacity of butter to hold water-Reference-Cited by-同舟云学术

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Fat content of cream affects the capacity of butter to hold water

Published:2022-06-24 Issue:4 Volume:75 Page:842-849
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Jones Annalisa¹,Martini Silvana¹^ORCID

Affiliation:

1. Department of Nutrition, Dietetics, and Food Sciences Utah State University 8700 Old Main Logan UT 84322 USA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12887

Reference20 articles.

1. Moisture and Total Solids Analysis

2. CFR‐Code of Federal Regulations Title 7(2022). URLhttps://www.ecfr.gov/current/title‐7/subtitle‐B/chapter‐I/subchapter‐C/part‐58/subpart‐B/subject‐group‐ECFRc68e13de4f07b17/section‐58.305. Accessed 15 December 2021.

3. Codex Alimentarius(2018)International food standard; Standard for Butter; CXS 279–1971. Revised in 1999. Amended in 2003 2006 2010 2018.

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. Effect of anhydrous milk fat fraction addition to butter on water loss reduction;International Dairy Journal;2023-06

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