Effects of chemical interesterification and fractionation on the physicochemical properties and crystallisation kinetics of palm stearin and palm kernel olein blends / Norizzah Abd. Rashid
Palm stearin and palm kernel olein have limited applications due to the high melting point and excessive foaming during heating, respectively. In view of their limited application, this research looks into the possibility of diversifying their usage througha combination of 3 modifying processes, nam...
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| Format: | Thesis |
| Language: | English |
| Published: |
2005
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/54354/1/54354.PDF |
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