Effects of chemical interesterification on the physicochemical properties of palm stearin and rice bran oil blends / Tunku Saidatul Sa’adiah Tunku Saffuan
The aims of this study were to determine the effects of chemical interesterification on the physicochemical properties of palm stearin, rice bran oil and their blends, and to identify the most suitable blend that could be used for certain food applications. Palm stearin and rice bran oil (PSRBO) we...
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| 格式: | Student Project |
| 语言: | English |
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2013
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| 在线阅读: | https://ir.uitm.edu.my/id/eprint/108121/2/108121.pdf https://ir.uitm.edu.my/id/eprint/108121/ |
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