Identification of major triglycerides causing the clouding of palm olein
Clouding was obtained by storing palm olein at 12.5°C for up to 24h and was separated by centrifugation. the fat crystals were collected after washing with cold acetone. The crystals were identified according to their fatty acid and triglyceride composition, carbon number and degree of unsaturation....
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Springer-Verlag
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114798/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02675909 |
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