BUTTER: TECHNOLOGY TO CONTROL RHEOLOGY
- 1 January 1978
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 31 (1), 21-27
- https://doi.org/10.1111/j.1471-0307.1978.tb02120.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A computer method for the analysis of dilatometric measurements on fatsInternational Journal of Food Science & Technology, 1976
- Influence of Elevated Polyunsaturated Fatty Acids on Processing and Physical Properties of ButterJournal of Dairy Science, 1975
- Seasonal variations in the composition and thermal properties of New Zealand milk fat: II. Thermal properties of milk fat and their relation to compositionJournal of Dairy Research, 1973
- Margarine oil formulation and controlJournal of Oil & Fat Industries, 1969
- THE RHEOLOGICAL BEHAVIOUR OF IRISH BUTTERInternational Journal of Dairy Technology, 1969