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Palm oil crystallisation: a review 

Palm oil is one of the most traded oils in the world oils and fats market for food applications. This has led to many studies on aspects such as nutritional, food design and formulation, and its crystallisation behaviour. Palm oil crystallisation behaviour has important implications in the manufactu...

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Bibliographic Details
Main Authors: Miskandar Mat Sahri, Elina Hishamuddin, Noor Lida Habi Mat Dian, Muhammad Roddy Ramli, Zaliha Omar, Norizzah Abd Rashid, Siti Hazirah Mohamad Fauzi
Format: Journal Contribution
Language:English
Published: 2020
Subjects:
Palm oils
Crystallization
Chemical composition
Fats
Fatty acids
Fractionation
Margarine
Additives
Physical properties
Polymorphism
Triacylglycerols
Thermal properties
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/17162
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http://agris.upm.edu.my:8080/dspace/handle/0/17162

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