Rheological characterization of melting of margarines and tablespreads
- 1 January 1992
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 16 (1-2), 55-74
- https://doi.org/10.1016/0260-8774(92)90020-7
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Physical and textural evaluation of some shortenings and margarinesJournal of Oil & Fat Industries, 1989
- COMPARISON OF SENSORY ANALYSIS AND ROTATIONAL RHEOMETRY IN THE TEXTURE EVALUATION OF MARGARINESJournal of Texture Studies, 1984
- COMPARISON OF STEADY SHEAR RHEOLOGICAL PROPERTIES AND SMALL AMPLITUDE DYNAMIC VISCOELASTIC PROPERTIES OF FLUID FOOD MATERIALSJournal of Texture Studies, 1983
- Melting‐point determination of fat productsJournal of Oil & Fat Industries, 1983