Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends-Reference-Cited by-同舟云学术

Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends

Published:2018-04 Issue: Volume:106 Page:982-991
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Norizzah Abd Rashid,Nur Azimah Kamarulzaman,Zaliha Omar

Funder

Ministry of Higher Education

Universiti Teknologi MARA

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Kinetics of phase change. III. Granulation, phase change and microstructure;Avrami;Journal of the American Oil Chemists' Society,1941

5. Crystallization mechanism in solution;Boistelle;Journal of Crystal Growth,1988

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