Physical and chemical properties of shortenings from palm oil : Tallow and palm olein.
15 ref.
Saved in:
Main Authors: | Osman, A 50684, autor. aut, Nor Aini, Idris 41802. |
---|---|
Format: | Texto biblioteca |
Language: | d |
Subjects: | Aceite de palma, Ácidos grasos., Grasa, interesterificación, manteca, mezclas, Propiedades fisicoquímicas., Punto de fusión., Sebo., Triglicéridos., |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Physical and chemical properties of shortenings from palm oil : Tallow and palm olein.
by: Osman, A 50684, autor. aut, et al. -
Interesterified palm products as alternates to hydrogenation.
by: International Palm Oil Congress, PIPOC 2003. Palm Oil: the Power-house for the Global Oils Fats Economy 24-28 August : Putrajaya, Malasia. (Food Technology and Nutrition Conference) : 46760., et al. -
Interesterified palm products as alternates to hydrogenation.
by: International Palm Oil Congress, PIPOC 2003. Palm Oil: the Power-house for the Global Oils Fats Economy 24-28 August : Putrajaya, Malasia. (Food Technology and Nutrition Conference) : 46760., et al. -
engzymatic interesterification : Process advantages and product benefits.
by: Husum, T.L 50661, autor. aut, et al. -
engzymatic interesterification : Process advantages and product benefits.
by: Husum, T.L 50661, autor. aut, et al.