Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes
Abdelmoneim H. Ali, Wei Wei, Xingguo Wang
Topics & Concepts
AnhydrousChemistryDifferential scanning calorimetryFractionationFood sciencePalm stearinComposition (language)Fourier transform infrared spectroscopyBovine milkChromatographyMilk fatOrganic chemistryQuantum mechanicsPhysicsLinguisticsLinseed oilPhilosophyPalm oilThermodynamicsFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality