Composition and thermal characteristics of Madhuca longifolia seed fat and its solid and Liquid fractions

Journal of Oleo Science

Volumn 59, Issue 1, 2009, Pages 7-14

  Marikkar, J M N ^a   Ghazali, H M ^a   Long, K ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

Author keywords

Cocoa butter substitute; Confectionery fat; DSC; Fractional crystallization; Madhuca longifolia; Mee fat; Seed fat

Indexed keywords

EID: 72649099501     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.59.7     Document Type: Article

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