Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage-Reference-Cited by-同舟云学术

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

Published:2018-04 Issue:4 Volume:95 Page:433-445
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Podchong Pawitchaya¹,Sonwai Sopark¹,Rousseau Dérick²

Affiliation:

1. Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University, 6 Rajmakkanai Road; Nakhonpathom 73000 Thailand

2. Department of Chemistry and Biology; Ryerson University, 350 Victoria Street; Toronto ON M5B 2K3 Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Thailand Research Fund

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference40 articles.

1. Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties;Adhikari;Journal of Food Science,2012

2. Effect of emulsifier type and concentration, aqueous phase volume and wax ratio on physical, material and mechanical properties of water in oil lipsticks;Beri;International Journal of Cosmetic Science,2013

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