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The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
fat blend structured fat rheology consistency interesterification behenic acid
2014/3/10
Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed ...
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
cholesterol sterols milk dairy products RP HPLC GC
2014/3/10
Cholesterol concentrations in goat milk, goat milk cheeses, ewe’s milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with adde...