Physicochemical and sensory characteristics of palm olein and peanut oil blends

Journal of Food, Agriculture and Environment

Volumn 7, Issue 3-4, 2009, Pages 175-181

  Myat, M W ^a   Abdulkarim, S M ^a   Ghazali, H M ^a   Roselina, K ^b  

^a Department of Food Science ^*  (United Kingdom)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Blending; Palm olein; Peanut oil; Physicochemical and sensory characteristics

Indexed keywords

ARACHIS OIL; DIOLEOYL LINOLEOYL GLYCEROL; DIPALMITOYL 3 LINOLEOYL GLYCEROL; DIPALMITOYL 3 OLEOYL GLYCEROL; FATTY ACID; GLYCEROL DERIVATIVE; LINOLEIC ACID; PALMITIC ACID; TRIACYLGLYCEROL; TRILINOLEIN; TRIOLEIN; UNCLASSIFIED DRUG;

ARTICLE; BANANA; CRYSTALLIZATION; FATTY ACID DESATURATION; LIPID COMPOSITION; MELTING POINT; PHYSICAL CHEMISTRY; SENSORY SYSTEM; TEMPERATURE MEASUREMENT; THERMAL ANALYSIS;

ARACHIS HYPOGAEA;

EID: 73949131671     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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