Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3419-3426

  Puppo, M C ^a   Martini, S ^a   Hartel, R W ^c   Herrera, M Lidia ^b  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

High melting fraction of milk fat; Isothermal crystallization; Rheology; Sucrose esters; Sunflower oil

Indexed keywords

HELIANTHUS;

EID: 0036866281     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09600.x     Document Type: Article

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