Mattice, Kristin D <br/><br/>
Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  06 2017 
 - 54-63 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2017.03.011  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Butter--analysis<br/>Calorimetry, Differential Scanning<br/>Cooking--methods<br/>Crystallization<br/>Crystallography, X-Ray<br/>Food Technology--methods<br/>Gossypium--chemistry<br/>Hot Temperature<br/>Hydrogenation<br/>Magnetic Resonance Spectroscopy<br/>Molecular Structure<br/>Palm Oil--chemistry<br/>Plant Oils--chemistry<br/>Powder Diffraction<br/>Rapeseed Oil--chemistry<br/>Seeds--chemistry<br/>Soybean Oil--chemistry<br/>Time Factors