Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation

Author:

Tan C. P.,Man Y. B. Che

Publisher

Wiley

Subject

Complementary and alternative medicine,Drug Discovery,Plant Science,Molecular Medicine,General Medicine,Biochemistry,Food Science,Analytical Chemistry

Reference26 articles.

1. 1998. Lipid-based synthetic fat substitutes. In Food Lipids: Chemistry, Nutrition, and Biotechnology, (eds). Marcel Dekker: New York; 559-588.

2. AOAC. 1995. Official Methods of Analysis, 16th edn. AOAC: Gaithersburg.

3. AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn, (ed.). AOCS: Champaign, IL.

4. A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies

5. Differential scanning calorimetry in food research—A review

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