Structured Lipids Based on Palm Oil
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-7769-7_9
Reference38 articles.
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3. Bedade DK, Sutar YB, Singhal RS (2019) Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: process parameters and removal of acrylamide from coffee. Food Chem 275:95–104. https://doi.org/10.1016/j.foodchem.2018.09.090
4. Bogacz-Radomska L, Harasym J (2018) β-carotene-properties and production methods. Food Qual Saf 2:69–74. https://doi.org/10.1093/fqsafe/fyy004
5. Chew CL, Ng CY, Hong WO et al (2021) Improving sustainability of palm oil production by increasing oil extraction rate: a review. Food Bioprocess Technol 14:573–586
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