The use of enzymatically synthesized medium- and long-chain triacylglycerols (MLCT) oil blends in food application

International Food Research Journal

Volumn 18, Issue 1, 2011, Pages 355-366

  Koh, S P ^a   Long, K ^a   Tan, C P ^b   Yusoff, M S A ^c   Lai, O M ^b   Arifin, N ^d  

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

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c Sime Darby Research Center   (Malaysia)

^d UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

Author keywords

Antioxidant; Frying oil; Medium and long chain triacylglycerols (MLCT); Rheological behavior; Salad dressing

Indexed keywords

EID: 78449263559     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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