The effective factors on the structure of butter and other milk fat-based products

Comprehensive Reviews in Food Science and Food Safety

Volumn 12, Issue 5, 2013, Pages 468-482

  Rønholt, Stine ^a   Mortensen, Kell ^b   Knudsen, Jes C ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL COMPOSITIONS; CRYSTAL POLYMORPHISM; EMULSIFICATION METHODS; FAT CRYSTAL NETWORK; MANUFACTURING TECHNIQUES; RHEOLOGICAL BEHAVIORS; STRUCTURAL BEHAVIORS; TEXTURAL CHARACTERISTIC;

COMPLEX NETWORKS; EMULSIFICATION;

OILS AND FATS;

EID: 84883750600     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12022     Document Type: Article

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