Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
In the present work, the physicochemical properties namely fatty acid composition (FAC), iodine value (IV), acylglycerol content and thermal profiles of palm-based diacylglycerol (PDAG) in blend with soybean oil (SBO) at different concentrations (0-100 wt %) were evaluated. The Fourier-transform inf...
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| 主要な著者: | , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/70671/1/7%20-%20IFRJ18334.R1-Final.pdf http://psasir.upm.edu.my/id/eprint/70671/ http://www.ifrj.upm.edu.my/26%20(03)%202019/7%20-%20IFRJ18334.R1-Final.pdf |
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