Fractionnement de la matière grasse laitière par cristallisation simple et son utilisation dans la fabrication de beurres mous
- 1 October 1987
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 20 (4), 236-245
- https://doi.org/10.1016/s0315-5463(87)71194-8
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Erfahrungen mit der Fraktionierung von Fetten nach dem Tirtiaux-VerfahrenFette, Seifen, Anstrichmittel, 1984
- A MODEL OF FOOD SPREADABILITY FROM FLUID MECHANICSJournal of Texture Studies, 1982
- Blending, chilling, and tempering of margarines and shorteningsJournal of Oil & Fat Industries, 1976
- La cristallisation et le fractionnement naturel de la matière grasse butyriqueLe Lait, 1976
- Predicting Subjective Spreadability, Viscosity, and StickinessJournal of Pharmaceutical Sciences, 1975
- Cristallisation fractionnée de la matière grasse laitière anhydreLe Lait, 1975
- A rapid and quantitative procedure for the preparation of methyl esters of butteroil and other fatsJournal of Oil & Fat Industries, 1968
- Physical properties of milk fat: I. Influence of chemical modificationJournal of Dairy Research, 1961
- The use of differential curves in the dilatometry of fatsJournal of the Science of Food and Agriculture, 1957
- Low-temperature Crystallization of the Fatty Acids and Glycerides.Chemical Reviews, 1941