Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats. [electronic resource]
Producer: 20110929Description: C21-30 p. digitalISSN:- 1750-3841
- Calorimetry, Differential Scanning
- Chemical Phenomena
- Dietary Fats -- analysis
- Emulsifying Agents -- chemistry
- Food Handling
- Magnetic Resonance Spectroscopy
- Margarine -- analysis
- Microscopy, Polarization
- Monoglycerides -- chemistry
- Palm Oil
- Phase Transition
- Plant Oils -- chemistry
- Quality Control
- Temperature
- Triglycerides -- analysis
No physical items for this record
Publication Type: Comparative Study; Journal Article
There are no comments on this title.
Log in to your account to post a comment.