Evaluation of Milk Fat Fractionation and Modification Techniques for Creating Cocoa Butter Replacers-Reference-Cited by-同舟云学术

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Evaluation of Milk Fat Fractionation and Modification Techniques for Creating Cocoa Butter Replacers

Published:1994-04 Issue:2 Volume:27 Page:142-150
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bystrom C.E.,Hartel R.W.

Publisher

Elsevier BV

Subject

Food Science

Cited by 34 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. Crystallization and polymorphic behaviors of cocoa butter alternatives: A review;Journal of the American Oil Chemists' Society;2023-07-28

2. Cocoa Butter Alternatives for Food Applications;Recent Advances in Edible Fats and Oils Technology;2022

3. Low calorie cocoa-based products: a short review;Journal of Food Science and Technology;2021-08-20

4. Vital Lipids Contents in Buffalo Butter Oil and its Fractions Prepared by Dry Fractionation;Egyptian Journal of Chemistry;2020-11-17

5. Role of Milk Fat in Dairy Products;Advanced Dairy Chemistry, Volume 2;2020

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