EFFECT OF TEMPERING ON THE PHYSICAL-PROPERTIES OF SHORTENING

被引：25

作者：

MOZIAR, C ^{[1
]}

DEMAN, JM ^{[1
]}

DEMAN, L ^{[1
]}

机构：

[1] DEMAN FOOD TECHNOL SERV INC,GUELPH N1H 6B5,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(89)70389-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：238 / 242

页数：5

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[2]

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[3]

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[4]

deMan J. M., 1983, Journal of the American Oil Chemists' Society, V60, P6, DOI 10.1007/BF02540886

[5]

DEMAN JM, 1979, RHEOLOGY TEXTURE FOO, P355

DEMAN, L ;

DEMAN, JM ;

BLACKMAN, B .

[7]

HAIGHTON AJ, 1976, J AM OIL CHEM SOC, V53, P397, DOI 10.1007/BF02605730

[8] MORPHOLOGY OF FATS, OILS, AND SHORTENINGS [J].

HOERR, CW .

[9]

SLEETER RT, 1985, BAILEY IND OIL FAT P, V3, P203

[10]

WARD J, 1988, J AM OIL CHEM SOC, V65, P1731, DOI 10.1007/BF02542373