Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers
A study was carried out to compare the fatty acid composition and thermal profiles of mono- (MAG) and di-acylglycerols (DAG) of six commercial emulsifiers coded as E1, E2, E3, E4, E5 and E6 purchased from different manufacturers with those of the same derived from lard (LD). The lipid extraction fro...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor and Francis
2014
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/45621/3/PAPER-Print_version.pdf http://irep.iium.edu.my/45621/ http://www.tandfonline.com/loi/ljfp20#.Vk17GPkrLIU |
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