Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural, sensory, thermal and physico‐chemical properties
Author:
Affiliation:
1. Hatsun Agro Product Ltd Palacode Tamilnadu 636808 India
2. ICAR‐National Dairy Research Institute SRS Bengaluru India
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12750
Reference32 articles.
1. Butterfat Losses in Buttermilk from Commercial Churnings
2. Physical and Processing Properties of Milk, Butter, and Cheddar Cheese from Cows Fed Supplemental Fish Meal
3. Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans
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