Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil-Reference-Cited by-同舟云学术

Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil

Published:2009-04 Issue:4 Volume:111 Page:346-357
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Reena Malongil B.¹,Reddy Sunki R. Y.¹,Lokesh Belur R.¹

Affiliation:

1. Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore, India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800065

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4. Hypolipidemic Effect of Oils with Balanced Amounts of Fatty Acids Obtained by Blending and Interesterification of Coconut Oil with Rice Bran Oil or Sesame Oil

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