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Home › Using Rheology to Study the Hardness and Spreadability of Butter

 

Using Rheology to Study the Hardness and Spreadability of Butter

2016-02-24 15:55:00| Food Processing Technology

Butter is a multiphase emulsion consisting of fat globules, crystalline fat and an aqueous phase dispersed in a continuous oil phase.

Tags: study butter hardness rheology

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