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Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

Lauric fat blends (appreciable amount of lauric fat with liquid oil and hard fat) initially formulated for shortening production by grouping triacylglycerol (TAG) melting points were further modified by enzymatic interesterification (EIE) to improve their key functionalities as plastic fats. At a si...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awduron:	Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Fformat:	Erthygl
Iaith:	English
Cyhoeddwyd:	Springer 2016
Mynediad Ar-lein:	http://psasir.upm.edu.my/id/eprint/60527/1/Enzymatic%20interesterification%20of%20lauric%20fat%20blends%20formulated%20by%20grouping%20triacylglycerol%20melting%20points.pdf
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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