Sensory and analytical characterization of the “cool-melting” perception of commercial spreads
Author:
Affiliation:
1. Unilever R&D Vlaardingen; Olivier van Noortlaan 120 AT 3133 the Netherlands
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12256/fullpdf
Reference21 articles.
1. Specialty oils and fats in margarines and low-fat spreads
2. Rheological characterization of melting of margarines and tablespreads;Borwankar;Journal of Food Engineering,1992
3. Application of Edible Oils
4. Analysis ofcis- andtrans-fatty acid isomers in hydrogenated and refined vegetable oils by capillary gas-liquid chromatography;Duchateau;Journal of the American Oil Chemists’ Society,1996
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