The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
Viet Nguyen, Tom Rimaux, Vinh Truong, Koen Dewettinck, Filip Van Bockstaele
Topics & Concepts
CrystallizationDifferential scanning calorimetryAnhydrousRheologyFood scienceChemistryRecrystallization (geology)Polarized light microscopyPalm oilMaterials scienceGlobules of fatChemical engineeringMilk fatComposite materialOrganic chemistryLinseed oilEngineeringOpticsPhysicsBiologyThermodynamicsPaleontologyFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality