Brian E Tiensa

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Five commercial brand pâtés were characterized by examining their texture, microstructure, fatty acid composition, melting profile, and polymorphism. Pâtés evaluated at 4°C showed much higher hardness values compared to when tested at 22°C. Pâtés with higher fat content and higher saturated fatty acid and triacylglycerol contents were found to be harder.(More)
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