A study on the crystal structure of palm oil-based whipping cream
The crystal structure of palm oil-based whipping cream was studied. Various proportions of refined, bleached, and deodorized palm oil (RBDPO) and palm kernel oil (RBDPKO) were prepared and their crystal structure and thermal profile were observed by an X-ray diffractometer and a differential scannin...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
AOCS Press
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116760/1/116760.pdf http://psasir.upm.edu.my/id/eprint/116760/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-003-0713-1 |
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