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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English English |
| 出版: |
2006
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/5277/1/FSTM_2006_22.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|