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Chemical properties and fatty acid composition of Mangifera pajang and Mangifera indica kernel fats

Introduction: This study aimed to determine chemical properties and fatty acid composition of kernel fats of Mangifera pajang (MP) and Mangifera indica (MI), and compare the results with that of cocoa butter from literature. Methods : Chemical properties of the extracted crude fats were determined f...

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Hlavní autoři: Azrina A., Aznira A. R., Khoo, H. E.
Médium: Journal Contribution
Jazyk:English
Vydáno: 2021
Témata:
Mangifera
Mangifera indica
Kernels
Fats
Crude fat
Gas chromatography
Extracts
Chemical properties
Iodine
Saponification
Peroxides
Acidity
Fatty acids
Unsaturated fatty acids
Saturated fatty acids
Polyunsaturated fatty acids
Substitute foods
Cocoa butter
Hydrogenated fats
Confectionery industry
On-line přístup:http://agris.upm.edu.my:8080/dspace/handle/0/18600
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http://agris.upm.edu.my:8080/dspace/handle/0/18600

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