Crystallisation properties of palm stearin in liquid oil: fractionated crystallization of component triacylglycerols
The natural fats present in actual systems food materials are mixtures of different types of triacylglycerols (TAGs). A typical example for this is palm oil and its various fractions such as palm stearin. Basically, the crystallization behavior of multi-component TAG mixtures are governed by the mi...
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| Main Authors: | , , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysian Palm Oil Board
2015
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/8285 |
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