✦ LIBER ✦

19. Solid Fat Content and Other Physical Properties Of Margarines

✍ Scribed by Postmus, E.; deMan, J.M.; deMan, L.

Book ID: 121890672
Publisher: Elsevier
Year: 1989
Weight: 282 KB
Volume: 22
Category: Article
ISSN: 0315-5463
DOI: 10.1016/S0315-5463(89)70454-5

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

TransFA and solid fat contents of margar

TransFA and solid fat contents of margarines marketed in Turkey

✍ Aziz Tekin; Melih Cizmeci; Hulya Karabacak; Muammer Kayahan 📂 Article 📅 2002 🏛 Springer-Verlag 🌐 English ⚖ 57 KB

Effects of Degree of Enzymatic Intereste

Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

✍ Zhang, Hong; Smith, Paul; Adler-Nissen, Jens 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 521 KB

Effect of Blending and Emulsification on

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats

✍ S. Saadi; A.A. Ariffin; H.M. Ghazali; M.S. Miskandar; S.M. Abdulkarim; H.C. Boo 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 728 KB

Essential fatty acids and trans contents

Essential fatty acids and trans contents of some oils, margarine and other food fats

✍ S.P. Kochhar; T. Matsui 📂 Article 📅 1984 🏛 Elsevier Science 🌐 English ⚖ 684 KB

Rheological and Microscopic Properties o

Rheological and Microscopic Properties of Fat Blends with Similar Solid Fat Content but DifferentTransComposition

✍ Behic Mert, Hakan Erinc, Kubra Sahin, Aziz Tekin 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 699 KB

Physical Treatments Affecting the Solid

Physical Treatments Affecting the Solid Fat Content of Butter Fat: Thermal Treatment of Cream and Membrane Partition of Butter Oil

✍ J. Fanni; S. Bornaz; Y. Diagana; M. Parmentier 📂 Article 📅 1996 🏛 American Dairy Science Association 🌐 English ⚖ 654 KB