Anhydrous Goat's Milk Fat: Thermal and Structural Behavior. 1. Crystalline Forms Obtained by Slow Cooling-Reference-Cited by-同舟云学术

Anhydrous Goat's Milk Fat: Thermal and Structural Behavior. 1. Crystalline Forms Obtained by Slow Cooling

Published:2005-12-01 Issue:26 Volume:53 Page:10018-10025
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ben Amara-Dali Wafa¹,Karray Nadia¹,Lesieur Pierre¹,Ollivon Michel¹

Affiliation:

1. Equipe Physico-Chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J. B. Clément, 92296 Châtenay-Malabry, France; Unité d'Analyses Alimentaires, ENIS, BPW 3038 Sfax, Tunisia; ITPLC, Institut Technique des Produits Laitiers Caprins, Avenue F. Mitterand, BP 49, F-17700 Surgères, France; Laboratoire pour l'Utilisation du Rayonnement Electromagnétique, Orsay, France, and Lesoc, UHP-Nancy, France; and UMR 7567, Physico-Chimie des Colloïdes, Université Henri Poincaré, BP 239, 54506 Vandoeuvre-lès-Nancy,...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051529o

Reference33 articles.

1. Effect of Stage of Lactation on Nutrient Composition of Tswana Sheep and Goat's Milk

2. Development and optimization of cultured goat cream butter

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