Palm oil crystallization: Effects of cooling time and oil content

Journal of Food Lipids

Volumn 11, Issue 3, 2004, Pages 190-207

  Miskandar, M S ^a,b   Che Man, Y B ^a   Rahman, R Abdul ^a   Aini, I Nor ^b   Yusoff, M S A ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

ISOTHERMAL CRYSTALLIZATION; OIL BLENDS; PALM OIL; SOLID FAT CONTENT (SFC);

COOLING; CRYSTAL ORIENTATION; CRYSTALLIZATION; FATTY ACIDS; MELTING; NUCLEAR MAGNETIC RESONANCE; POLARIZATION; SOLIDIFICATION; SOLUBILITY; SPECTROMETERS; TUBES (COMPONENTS); VISCOSITY;

VEGETABLE OILS;

EID: 14744292151     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2004.01132.x     Document Type: Article

References (23)

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