Palm oil and palm kernel oil: versatile ingredients for food applications

About 80% of the palm oil (PO), palm kernel oil (PKO) and their fractions produced globally are used for edible purposes. The unique solid content profile of PO, and its excellent oxidative stability, high nutritional value (free of trans fatty acids and cholesterols, and rich in micronutrients), an...

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Bibliographic Details
Main Authors: Sivaruby Kanagaratnam, Rafidah Abd Hamid, Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian, Zaliha Omar, Wan Rosnani Awg Isa, Miskandar Mat Sahri
Format: Journal Contribution
Language:English
Published: 2019
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Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/16518
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