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Effect of Phospholipids on Butter Texture

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Title: Effect of Phospholipids on Butter Texture
Author: Fedotova, Y.; Lencki, R.; Institute for Community Engaged Scholarship
Abstract: Phospholipid concentrations affect the formation and structure of milk fat crystals, thereby changing the texture of butter.
Description: This summary is a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph, with project partners: the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research
URI: http://hdl.handle.net/10214/4932
Date: 2012-12-17


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