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The effect of butter grains on physical properties of butter-like emulsions.
Rønholt, Stine; Buldo, Patrizia; Mortensen, Kell; Andersen, Ulf; Knudsen, Jes C; Wiking, Lars.
Affiliation
  • Rønholt S; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
  • Buldo P; Department of Food Science, Aarhus University, PO Box 50-8830 Tjele, Denmark.
  • Mortensen K; Niels Bohr Institute, University of Copenhagen, Universitetsparken 5, 2100 Copenhagen Ø, Denmark.
  • Andersen U; Arla Strategic Innovation Centre Brabrand, Arla Foods, Rørdrumvej 2, 8220 Brabrand, Denmark.
  • Knudsen JC; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
  • Wiking L; Department of Food Science, Aarhus University, PO Box 50-8830 Tjele, Denmark. Electronic address: lars.wiking@agrsci.dk.
J Dairy Sci ; 97(4): 1929-38, 2014.
Article in En | MEDLINE | ID: mdl-24485691
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Butter / Glycolipids / Glycoproteins Language: En Journal: J Dairy Sci Year: 2014 Document type: Article Affiliation country: Denmark Country of publication: United States
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Butter / Glycolipids / Glycoproteins Language: En Journal: J Dairy Sci Year: 2014 Document type: Article Affiliation country: Denmark Country of publication: United States