Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter
Alejandro G. Marangoni, Saeed M. Ghazani, Sarah Gammage, Julie Van Rosendaal, Janet Music, Sylvain Charlebois
Topics & Concepts
ButterfatSpreadabilityFood sciencePalmitic acidChemistryComposition (language)Fatty acidMilk fatBiochemistryLinguisticsLinseed oilPhilosophyFatty Acid Research and HealthFood Chemistry and Fat AnalysisMeat and Animal Product Quality