Landbrug og biologi
butter
82%
rheology
76%
cream
75%
polymorphism
74%
microstructure
60%
heat treatment
56%
fat globules
52%
crystals
37%
rheological properties
27%
droplet size
16%
confocal laser scanning microscopy
16%
crystal structure
14%
storage temperature
13%
crystallization
13%
differential scanning calorimetry
13%
X-ray diffraction
13%
nuclear magnetic resonance spectroscopy
13%
modulus of elasticity
13%
manufacturing
10%
lipid content
10%
water
5%
Kemiske forbindelser
Butter
94%
Rheology
62%
Heat Treatment
57%
Fat
54%
Microstructure
46%
Confocal Laser Scanning Microscopy
16%
Crystallization Behavior
14%
Size Distribution
12%
Differential Scanning Calorimetry
9%
NMR Spectroscopy
9%
Crystal Structure
6%
X-Ray Diffraction
6%
Medicin og biovidenskab
Butter
100%
Rheology
85%
Hot Temperature
53%
Fats
41%
Differential Scanning Calorimetry
16%
Crystallization
16%
X-Ray Diffraction
16%
Elastic Modulus
16%
Confocal Microscopy
13%
Magnetic Resonance Spectroscopy
11%
Temperature
9%
Water
9%