On the fractional crystallization of palm olein: Solid solutions and eutectic solidification
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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4. Phase composition during palm olein fractionation and its effect on soft PMF and superolein quality;Calliauw;Journal of the American Oil Chemists’ Society,2007
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1. Application of dry fractional crystallisation on High‐Oleic Low‐Palmitic red palm super olein production;International Journal of Food Science & Technology;2023-03-07
2. Natural crystallisation of tucuma (Astrocaryum vulgare Mart.) pulp olein;Journal of Food Composition and Analysis;2022-12
3. PECULIAR CRYSTALLISATION BEHAVIOUR OF PALM OIL DURING DRY FRACTIONATION;Journal of Oil Palm Research;2022-10-19
4. Blending, Hydrogenation, Fractionation and Interesterification Processing;Recent Advances in Edible Fats and Oils Technology;2022
5. Delaying crystallization in single fractionated palm olein with limonene addition;Food Research International;2021-07
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