Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage-Reference-Cited by-同舟云学术

Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

Published:2000-11 Issue:2 Volume:71 Page:173-179
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Laia O.M,Ghazalia H.M,Cho France,Chong C.L

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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3. Chrysam, M. M. (1996) Margarines and spreads. In Hui, Y. H. Bailey‘s industrial oil and fat products, (Vol. 3), (4th ed.) John Wiley and Sons Inc.

4. The rheology of plastic fats;de Man;Food in Canada,1963

5. de Man, J. M. (1983) Consistency of fats: A review. Journal of the American Oil Chemists' Society, 60, 82-87.

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