Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties
Author:
Affiliation:
1. ; Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University; Bangkok Thailand
2. ; Department of Chemistry and Biology; Ryerson University; 350 Victoria St Toronto ON Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/article/10.1007/s11746-016-2828-3/fulltext.html
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4. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil;Adhikari;J Sci Food Agric,2010
5. Dietary medium-chain triacylglycerols suppress accumulation of body fat in a double-blind, controlled trial in healthy men and women;Tsuiji;J Nutr,2001
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