Flavor quality and texture of modified fatty acid high monoene, low saturate butter

Food Research International

Volumn 29, Issue 3-4, 1996, Pages 367-371

  Lin, M P ^a   Sims, C A ^a   Staples, C R ^a   O'Keefe, S F ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

butter; fatty acid; flavor; oleic; texture

Indexed keywords

HELIANTHUS;

EID: 0030118309     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(96)00017-8     Document Type: Article

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