The effect of capacity, rotational speed and storage on crystallization and rheological properties of puff pastry butter

Research output: Contribution to journalJournal articleResearchpeer-review

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.

In: Journal of the American Oil Chemists' Society, Vol. 91, No. 1, 2014, p. 29-38.

Research output: Contribution to journalJournal articleResearchpeer-review

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, vol. 91, no. 1, pp. 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. In: Journal of the American Oil Chemists' Society. 2014 ; Vol. 91, No. 1. pp. 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 = "J A O C S",
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 - J A O C S

JF - J A O C S

SN - 0003-021X

IS - 1

ER -

ID: 50502359