Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil

European Journal of Lipid Science and Technology

Volumn 111, Issue 4, 2009, Pages 346-357

  Reena, Malongil B ^a   Reddy, Sunki R Y ^a   Lokesh, Belur R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Blending; Coconut oil; Differential scanning calorimetry; Interesterification; Palm oil; Rice bran oil; Sesame oil; Solid fat content; Thermal properties; Triacylglycerol molecular species

Indexed keywords

SESAMUM INDICUM;

EID: 67649279670     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800065     Document Type: Article

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