The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter

Stine Rønholt; Jacob Judas Kain Kirkensgaard; Klaus F. Høyer; Kell Mortensen; Jes Christian Knudsen

doi:10.1007/s11746-013-2353-6

The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter

Stine Rønholt, Jacob Judas Kain Kirkensgaard, Klaus F. Høyer, Kell Mortensen, Jes Christian Knudsen

Research output: Contribution to journal › Journal article › Research › peer-review

20 Citations (Scopus)

Translated title of the contribution	Effekten af kapacitet, miksningshastighed og opbevaring på krystalisation og reologiske egenskaber af bagesmør
Original language	English
Journal	Journal of the American Oil Chemists' Society
Volume	91
Issue number	1
Pages (from-to)	29-38
ISSN	0003-021X
DOIs	https://doi.org/10.1007/s11746-013-2353-6
Publication status	Published - 2014

Keywords

Food production
Fatty acids
Food quality
Dairy products
???Mejeriproduktion???
Faculty of Science
Former LIFE faculty

Access to Document

10.1007/s11746-013-2353-6

Cite this

The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter. / Rønholt, Stine ; Kirkensgaard, Jacob Judas Kain; Høyer, Klaus F.; Mortensen, Kell; Knudsen, Jes Christian.

In: Journal of the American Oil Chemists' Society, Vol. 91, No. 1, 2014, p. 29-38.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Knudsen, Jes Christian

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