Standard
The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter. / Rønholt, Stine; Kirkensgaard, Jacob Judas Kain; Høyer, Klaus F.; Mortensen, Kell; Knudsen, Jes Christian.
I:
Journal of the American Oil Chemists' Society, Bind 91, Nr. 1, 2014, s. 29-38.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Rønholt, S, Kirkensgaard, JJK, Høyer, KF
, Mortensen, K & Knudsen, JC 2014, '
The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter',
Journal of the American Oil Chemists' Society, bind 91, nr. 1, s. 29-38.
https://doi.org/10.1007/s11746-013-2353-6
APA
Rønholt, S., Kirkensgaard, J. J. K., Høyer, K. F.
, Mortensen, K., & Knudsen, J. C. (2014).
The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter.
Journal of the American Oil Chemists' Society,
91(1), 29-38.
https://doi.org/10.1007/s11746-013-2353-6
Vancouver
Rønholt S, Kirkensgaard JJK, Høyer KF
, Mortensen K, Knudsen JC.
The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter.
Journal of the American Oil Chemists' Society. 2014;91(1):29-38.
https://doi.org/10.1007/s11746-013-2353-6
Author
Rønholt, Stine ; Kirkensgaard, Jacob Judas Kain ; Høyer, Klaus F. ; Mortensen, Kell ; Knudsen, Jes Christian. / The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter. I: Journal of the American Oil Chemists' Society. 2014 ; Bind 91, Nr. 1. s. 29-38.
Bibtex
@article{ad132df6c8cb4f25936e525f04481bee,
title = "The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter",
keywords = "Food production, Fatty acids, Food quality, Dairy products, ???Mejeriproduktion???, Faculty of Science, Former LIFE faculty",
author = "Stine R{\o}nholt and Kirkensgaard, {Jacob Judas Kain} and H{\o}yer, {Klaus F.} and Kell Mortensen and Knudsen, {Jes Christian}",
year = "2014",
doi = "10.1007/s11746-013-2353-6",
language = "English",
volume = "91",
pages = "29--38",
journal = "Oil & Soap",
issn = "0003-021X",
publisher = "Springer",
number = "1",
}
RIS
TY - JOUR
T1 - The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter
AU - Rønholt, Stine
AU - Kirkensgaard, Jacob Judas Kain
AU - Høyer, Klaus F.
AU - Mortensen, Kell
AU - Knudsen, Jes Christian
PY - 2014
Y1 - 2014
KW - Food production
KW - Fatty acids
KW - Food quality
KW - Dairy products
KW - ???Mejeriproduktion???
KW - Faculty of Science
KW - Former LIFE faculty
U2 - 10.1007/s11746-013-2353-6
DO - 10.1007/s11746-013-2353-6
M3 - Journal article
VL - 91
SP - 29
EP - 38
JO - Oil & Soap
JF - Oil & Soap
SN - 0003-021X
IS - 1
ER -
