The Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends

Patrizia Buldo, Lars Wiking

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{98b62ef50a90421c91533a618e736b5e,

title = "The Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends",

keywords = "Butter blend, Mixing temperature, Crystallization, Rheology, Microstructure, Solid fat content, Rapeseed oil",

author = "Patrizia Buldo and Lars Wiking",

year = "2012",

doi = "10.1007/s11746-011-1965-y",

language = "English",

volume = "89",

pages = "787--795",

journal = "J A O C S",

issn = "0003-021X",

publisher = "Springer",

number = "5",

}

TY - JOUR

T1 - The Role of Mixing Temperature on Microstructure and Rheological Properties of Butter Blends

AU - Buldo, Patrizia

AU - Wiking, Lars

PY - 2012

Y1 - 2012

KW - Butter blend

KW - Mixing temperature

KW - Crystallization

KW - Rheology

KW - Microstructure

KW - Solid fat content

KW - Rapeseed oil

U2 - 10.1007/s11746-011-1965-y

DO - 10.1007/s11746-011-1965-y

M3 - Journal article

SN - 0003-021X

VL - 89

SP - 787

EP - 795

JO - J A O C S

JF - J A O C S

IS - 5

ER -