Physicochemical properties of canola oil, olive oil and palm olein blends
Oil blending has been recognized as one of the most potent solution in producing vegetable oils with good storage stabilities and optimum fatty acids compositions. This study was conducted to identify the best oil blends in terms of physicochemical properties between canola, olive and palm olein oil...
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| Hoofdauteurs: | , , |
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Online toegang: | http://psasir.upm.edu.my/id/eprint/32829/1/%2848%29.pdf |
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