SCOPUS 정보 검색 플랫폼

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 1, 2002, Pages 43-54

Physical characteristics of modified milkfat in high-melting fat preparation

(5) Hayati, I Nor a Aminah, A b Mamot, S b Aini, I Nor c Lida, H M Noor c

a UNIVERSITI MALAYSIA TERENGGANU (Malaysia)

b UNIVERSITI KEBANGSAAN MALAYSIA (Malaysia)

c Palm Oil Research Institute of Malaysia (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

MILK FAT; TRISTEARIN;

ARTICLE; CHEMICAL MODIFICATION; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FAT CONTENT; FOOD PROCESSING; FRACTIONATION; MELTING POINT; NUCLEAR MAGNETIC RESONANCE; TEMPERATURE;

EID: 0036146212 PISSN: 09637486 EISSN: None Source Type: Journal
DOI: 10.1080/09637480120057000 Document Type: Article

Times cited : (15)

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