Relationship between the physical properties of butter and water loss during lamination-Reference-Cited by-同舟云学术

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Relationship between the physical properties of butter and water loss during lamination

Published:2022-05-31 Issue:7 Volume:99 Page:585-597
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Americ Oil Chem Soc

Author:

Jones Annalisa¹,Martini Silvana¹^ORCID

Affiliation:

1. Department of Nutrition, Dietetics, and Food Sciences Utah State University Logan Utah USA

Funder

Utah State University

Utah Agricultural Experiment Station

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12613

Reference24 articles.

1. Roll-in shortenings effects on Danish pastries sensory properties studied by principal component analysis

2. Pastries

3. Moisture and Total Solids Analysis

Cited by 3 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. Water thermodynamics and lipid oxidation in stored whey butter;Journal of Dairy Science;2023-11

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

3. Fat content of cream affects the capacity of butter to hold water;International Journal of Dairy Technology;2022-06-24

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