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Volumn 107, Issue 10, 2005, Pages 754-761

Physico-chemical properties of palm olein fractions as a function of diglyceride content in the starting material

Author keywords

Cloud point; Dry fractionation; Eutectic effect; High melting fraction; Iodine value; Low melting fraction

Indexed keywords


EID: 27644434292     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200401129     Document Type: Article
Times cited : (24)

References (9)
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  • 2
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  • 3
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  • 6
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  • 7
    • 0032889617 scopus 로고    scopus 로고
    • Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation
    • O. M. Lai, H. M. Ghazali, C. C. Let: Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation. Food Chem. 1999, 64, 83-88.
    • (1999) Food Chem , vol.64 , pp. 83-88
    • Lai, O.M.1    Ghazali, H.M.2    Let, C.C.3
  • 8
    • 0000040249 scopus 로고
    • Enzymatic transesterification of palm olein using non-specific and 1,3-specific lipases
    • H. M. Ghazali, S. Hamidah, Y. B. Che Man: Enzymatic transesterification of palm olein using non-specific and 1,3-specific lipases. J Am Oil Chem Soc. 1995, 72, 633-639.
    • (1995) J Am Oil Chem Soc , vol.72 , pp. 633-639
    • Ghazali, H.M.1    Hamidah, S.2    Che Man, Y.B.3
  • 9
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    • Fractionation of palm oil
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    • Deffense, E.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.