Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface Methodology
Author:
Affiliation:
1. Authors Ahn and Kwak are affiliated with the Dept. of Food Science & Technology, Sejong Univ., 98 Kunja‐dong, Kwangjin‐Ku, Seoul, 143‐747, Korea. Direct inquiries to Dr. H.S. Kwak
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1999.tb15098.x
Reference19 articles.
1. Evaluation of direct saponification method for determination of cholesterol in meats;Adams M.L.;J. Assoc. Off. Anal. Chem,1986
2. Distribution of cholesterol in milk fat fractions
3. Courregelongue J.andMaffrand J.D.1989.Process for determining cholesterol contained in a fatty substance of animal origin and the fatty substance with reduced cholesterol obtained. US Patent 4 880 573.
4. Low‐cholesterol milk and eggs;Davidson S.;Rural Res,1990
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