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The effective factors on the structure of butter and other milk fat-based products
Stine Rønholt
,
Kell Mortensen
, Jes Christian Knudsen
X-ray and Neutron Science
Mejeriteknologi
40
Citationer (Scopus)
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Keyphrases
Chemical Composition
100%
Low Fat
100%
Milk Fat
100%
Milk
50%
Rheological Behavior
50%
Dairy Industry
50%
Textural Features
50%
Nutritional Value
50%
Globular Structure
50%
Water Chemicals
50%
Water Content
50%
Structural Behavior
50%
Crystal Growth
50%
Consumer Demand
50%
Microstructural
50%
Microstructure
50%
Thermal Treatment
50%
Rheology
50%
Polymorphism
50%
Manufacturing Methods
50%
Food Science
Milk Fat
100%
Dairy Industry
50%
Nutritive Value
50%
Milk Fat Globules
50%
Consumer demand
50%