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- W1509168166 abstract "Abstract The article contains sections titled: 1. History 2. Properties of Margarine 2.1. Subjective Properties 2.2. Objective Properties 2.2.1. Color 2.2.2. Gloss 2.2.3. Melting Properties 2.2.4. Penetration 2.2.5. Drop Size 2.2.6. Salt Release 2.2.7. Keeping Properties 3. Composition 3.1. The Fat Phase 3.1.1. Choice of Fat Blend Components 3.1.2. Preparation of Fat Blends 3.1.2.1. Refining 3.1.2.2. Hardening 3.1.2.3. Interesterification 3.1.2.4. Fractionation 3.2. The Aqueous Phase 3.2.1. The Aqueous Phase in Conventional Margarines 3.2.2. The Aqueous Phase in Low‐Fat Spreads 3.3. Emulsifiers 3.4. Minor Components 4. Processing 4.1. Churn Process 4.2. Votator Process 5. Specialty Margarines and Shortenings 5.1. Pastry Margarines 5.2. Frying 6. Packaging 7. Economic Aspects" @default.
- W1509168166 created "2016-06-24" @default.
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- W1509168166 date "2000-06-15" @default.
- W1509168166 modified "2023-10-18" @default.
- W1509168166 title "Margarines and Shortenings" @default.
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- W1509168166 doi "https://doi.org/10.1002/14356007.a16_145" @default.
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