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 journalJournal articleResearchpeer-review

20 Citations (Scopus)
Translated title of the contributionEffekten af kapacitet, miksningshastighed og opbevaring på krystalisation og reologiske egenskaber af bagesmør
Original languageEnglish
JournalJournal of the American Oil Chemists' Society
Volume91
Issue number1
Pages (from-to)29-38
ISSN0003-021X
DOIs
Publication statusPublished - 2014

Keywords

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

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