SCOPUS 정보 검색 플랫폼

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 6, 2001, Pages 635-640

Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending

a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE (India)

Author keywords

Bakery shortenings; Differential scanning calorimetry; Fractionation; Hardened oil; Madhuca latifolia; Mahua fat; Mango kernel fat; Trans fatty acids; Vegetable fats oils

Indexed keywords

BLENDING; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; FRACTIONATION; HYDROGENATION;

BAKERY SHORTENINGS; HARDENED OIL; MAHUA FAT; MANGO KERNEL FAT; TRANS FATTY ACIDS;

VEGETABLE OILS;

EID: 0035358511 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-001-0318-8 Document Type: Article

Times cited : (69)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.