Effect of sucrose polyesters on crystallization rate of vegetable ghee: Solid fat content study

Grasas y Aceites

Volumn 54, Issue 4, 2003, Pages 339-342

  Nasir, Mohammad Ibrahim ^a  

^a Research Department   (Iran)

Author keywords

Crystallization rate; Solid fat content; Sucrose Polyesters; Vegetable ghee

Indexed keywords

CRYSTALLIZATION RATES; SOLID FAT CONTENTS; VEGETABLE GHEE;

CRYSTALLIZATION; MELTING; POLYESTERS; SEED; SUGAR (SUCROSE); THERMAL EFFECTS;

VEGETABLE OILS;

GLYCINE MAX; GOSSYPIUM HIRSUTUM; MICROPUS;

EID: 1842509819     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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