Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification

Journal of Food Lipids

Volumn 7, Issue 3, 2000, Pages 175-193

  Nor Hayati, I ^a   Aminah, A ^a   Mamot, S ^a   Nor Aini, I ^b   Noor Lida, H M ^b   Sabariah, S ^c  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b Palm Oil Research Institute of Malaysia   (Malaysia)

^c Malaysian Cocoa Board   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0346675186     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2000.tb00170.x     Document Type: Article

References (28)

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