The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application
The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated. The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed b...
שמור ב:
| Main Authors: | , , , , , |
|---|---|
| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
|
| גישה מקוונת: | http://psasir.upm.edu.my/id/eprint/40726/1/The%20use%20of%20enzymatically%20synthesized%20medium-%20and%20long-chain%20triacylglycerols%20%28MLCT%29%20oil%20blends%20in%20food%20application.pdf |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
היה/י הראשונ/ה לכתוב הערה!