Effects of blending and chemical interesterification on the rheological properties and fat crystal network of palm stearin
The effects of blending and chemical interesterification on the rheological properties and fat crystal network of palm stearin (PS) were examined using cone penetrometer, rheometer and pulsed Nuclear Magnetic Resonance. Blending of PS with 20-80% palm kernel olein (PKOo) followed by chemical interes...
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| Main Authors: | , , , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysian Palm Oil Board
2014
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/8224 |
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