Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter

Journal of Thermal Analysis and Calorimetry

Volumn 111, Issue 3, 2013, Pages 2203-2209

  Yanty, N A M ^a   Marikkar, J M N ^a   Che Man, Y B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Avocado butter; Differential scanning calorimetry (DSC); Fractional crystallization

Indexed keywords

AVOCADO BUTTER; CRYSTAL FORMATION; FRACTIONAL CRYSTALLIZATION; FUNCTIONAL PROPERTIES; PERSEA AMERICANA; PHYSICOCHEMICAL PARAMETERS; THERMAL CHARACTERISTICS; THERMAL PROFILES;

ACETONE; DIFFERENTIAL SCANNING CALORIMETRY; FRUITS;

MELTING;

EID: 84881476318     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-011-2055-y     Document Type: Article

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