Improvement of the physical and oxidative stability characteristics of ice cream through interesterified moringa oleifera oil

Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Volumn 59, Issue 1, 2016, Pages 38-43

  Nadeem, Muhammad ^a   Ullah, Rahman ^a   Ullah, Ansar ^a  

^a UNIVERSITY OF VETERINARY AND ANIMAL SCIENCES   (Pakistan)

Author keywords

Ice cream; Interesterification; Moringa oleifera oil; Oxidative stability

Indexed keywords

BIOCHEMICAL COMPOSITION; CHEMICAL PROCESS; ESSENTIAL OIL; FATTY ACID; FOOD; FOOD QUALITY; MELTING; PHYSICOCHEMICAL PROPERTY;

MORINGA OLEIFERA;

EID: 84978204279     PISSN: 22216421     EISSN: 22232567     Source Type: Journal    
DOI: None     Document Type: Article

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