Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings

Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings

This thesis covers the establishment of palm oil-based fluid shortening production by investigating the static and dynamic crystallization behaviors of palm oil blends with and without emulsifier at various temperature treatments. Solid fat content (SFC), crystal size and distribution, fatty acid co...

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書目詳細資料
主要作者:	Mat Sahri, Miskandar
格式:	Thesis
語言:	English English
出版:	2006
主題:	Crystallization Palm oil
在線閱讀:	http://psasir.upm.edu.my/id/eprint/5277/1/FSTM_2006_22.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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