Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products. [electronic resource]
Producer: 20190409Description: 54-63 p. digitalISSN:- 1873-7145
- Butter -- analysis
- Calorimetry, Differential Scanning
- Cooking -- methods
- Crystallization
- Crystallography, X-Ray
- Food Technology -- methods
- Gossypium -- chemistry
- Hot Temperature
- Hydrogenation
- Magnetic Resonance Spectroscopy
- Molecular Structure
- Palm Oil -- chemistry
- Plant Oils -- chemistry
- Powder Diffraction
- Rapeseed Oil -- chemistry
- Seeds -- chemistry
- Soybean Oil -- chemistry
- Time Factors
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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