Anhydrous Milk Fat Manufacture and Fractionation-Reference-Cited by-同舟云学术

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Anhydrous Milk Fat Manufacture and Fractionation

Published:2009-10-27 Issue: Volume: Page:108-166
ISSN:
Container-title:Dairy Fats and Related Products
language:
Short-container-title:

Author:

Illingworth D.,Patil G. R.,Tamime A. Y.

Publisher

Wiley-Blackwell

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781444316223.ch6/fullpdf

Reference213 articles.

1. Continuous ghee making system-design, operation and performance;Abichandani;Indian Journal of Dairy Science,1995

2. Effect of ripening cream with selected lactic acid bacteria on the quality of ghee;Abraham;Journal of Dairy Research,1980

Cited by 13 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. Unveiling the aroma profile of anhydrous milk fat: Insights into key odorants during biocatalysis by aroma extract dilution analysis, aroma recombination, and omission experiment;Food Research International;2024-09

2. Analysis of the Fatty Acid Profile in Cream, Buttermilk Fractions, and Anhydrous Milk Fat: Influence of Physicochemical and Microbiological Parameters on the Fatty Acid Profile;Applied Sciences;2024-07-14

3. Value Addition and Sustainable Management of Dairy Industry Byproducts;Value Added Products From Food Waste;2024

4. A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes ( Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions;European Journal of Lipid Science and Technology;2021-12-13

5. Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes;LWT;2020-07

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