Triglyceride composition of palm olein crystals formed during low temperature storage

Yazar: Swee, P.Z., Che Man, Y.B., Ghazali, H.M. (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia) Faculty of Food Science and Biotechnology)
Baskı/Yayın Bilgisi 2016

Vegetable oil in aqueous and nonaqueous microemulsion systems stabilized by nonionic surfactants

Yazar: Hamdan, S. (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Dept. of Chemistry), Laili, C.R., Kuang, E., Salina, S.
Baskı/Yayın Bilgisi 2013

Blood plasma and liver lipids of rats fed physically refined and re-refined palm oil

Yazar: Teruo Miyazawa, T., Rebhung, T., Fujimoto, K., Kaneda, T.
Baskı/Yayın Bilgisi 2013

Modification of hydrogenated canola oil/palm stearin/canola oil blends by continuous enzymatic interesterification

Yazar: Cho, F., deMan, J.M., Allen, O.B.
Baskı/Yayın Bilgisi 2013

Food fats and oils in the 1990s

Yazar: Chin, A.H.G. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
Baskı/Yayın Bilgisi 2013

Dietary lipids and cardiovascular diseases: effect of palm oil

Yazar: Honstra, G.
Baskı/Yayın Bilgisi 2013

Food biotechnology application in the palm oil industry

Yazar: Zaida, Z., Mohd Suria Affandi, Y.
Baskı/Yayın Bilgisi 2014

The physico-chemical characteristics of locally available ketia [Madhuca; Ganua] oil

Yazar: Adinan, H., Abu Bakar, H. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
Baskı/Yayın Bilgisi 2013

Effect of palm oil, soybean oil and corn oil on cholesterol, triglyceride and HDL [High Density Lipoprotein] in rats

Yazar: Mohamad Nordin bin Abdul Karim, Ismail Ibrahim, Azizah Abdul Hamid (Pertanian Malaysia Univ., Faculty of Food Science and Biotechnology)
Baskı/Yayın Bilgisi 2013

Enzymatic interesterification of cocoa butter and medium chain triacylglycerol

Yazar: Wan Aidah W.I., Mamot S.
Baskı/Yayın Bilgisi 2015

Nutritional benefits of palm oil

Baskı/Yayın Bilgisi 2017