Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils-Reference-Cited by-同舟云学术

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils

Published:2013-12 Issue:4 Volume:141 Page:3938-3946
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Latip Razam Ab,Lee Yee-Ying,Tang Teck-Kim,Phuah Eng-Tong,Tan Chin-Ping,Lai Oi-Ming

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil;Maki;The American Journal of Clinical Nutrition,2002

5. Ternary phase behavior of milk fat fractions;Marangoni;Journal of Agricultural and Food Chemistry,1998

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