Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions
Author:
Affiliation:
1. F.U.S.A.Gx: Gembloux Agricultural University, Food Technology Department, Gembloux, Belgium
2. De Smet Technologies and Services, Zaventem, Belgium
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600289
Reference20 articles.
1. Fractionation of lipids for use in food
2. Composition and thermal profile of crude palm oil and its products
3. The estimation of the composition of edible oil mixtures
4. Differential scanning calorimetry of confectionery fats: Part II-Effects of blends and minor components
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