Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymat...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
Kulliyah of Engineering, International Islamic University Malaysia
2016
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf http://irep.iium.edu.my/51440/8/51440-up-date.pdf http://irep.iium.edu.my/51440/ |
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