Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends†
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00872.x/fullpdf
Reference25 articles.
1. Grain formation in ghee as related to structure of triglyceride;Armughan;Journal of Food Science and Technology,1979
2. Milk fat fractionation today: a review;Deffense;Journal of American Oil Chemists’ Society,1993
3. Chemical and thermal characteristics of milk-fat fractions isolated by melt crystallization;Dimick;Journal of American Oil Chemists’ Society,1996
4. Seasonal variations in the composition and thermal properties of New Zealand milk fat-II. Thermal properties of milk fat and their relation to composition;Gillian;Journal of Dairy Research,1973
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