The effects of interesterification on physical and sensory attributes of butterfat and butterfat-canola oil spreads

Food Research International

Volumn 31, Issue 5, 1998, Pages 381-388

  Rousseau, Dérick ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Butterfat; Canola oil; Chemical interesterification; Enzymatic; Sensory

Indexed keywords

BUTTERFAT; CONE PENETROMETRY; FLAVOR; INTERESTERIFICATION; OIL SPREAD; ORGANOLEPTIC PROPERTY;

EID: 0032105424     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00100-8     Document Type: Article

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