Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique

Grasas y Aceites

Volumn 50, Issue 1, 1999, Pages 16-22

  Nassu, Renata Tieko ^a,b   Gonçalves, Lireny Aparecida Guaraldo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Ctro Nac Pesquisa Agroindustria T   (Brazil)

Author keywords

Differential Scanning Calorimetry (DSC); Melting point; Softening point; Vegetable fat

Indexed keywords

CALORIMETERS; COTTONSEED OIL; MELTING POINT; SOYBEAN OIL;

LIQUID OIL; SOFTENING POINTS; THERMAL BEHAVIOURS;

DIFFERENTIAL SCANNING CALORIMETRY;

GLYCINE MAX; MICROPUS;

EID: 0032623168     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1999.v50.i1.630     Document Type: Article

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