Enzymatic Extraction and Modification, and Frying Stability of Moringa Oleifera Seed Oil.
Consumption of edible oils has grown with the increase in world population. The increasing health awareness and consciousness amongst consumers made the food industry more discriminating in the types of oil they use for food applications. Many circumstances have focused attention on high-oleic ve...
Saved in:
Main Author: | Mohammed, Abdulkarim Sabo |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2006
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/6707/1/FSTM_2005_1.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effect of lysine modification on the conformational stability of a-Amylase /
by: Tan, Cheau Yuaan
Published: (2011) -
Enzymatic synthesis of betulinic acid ester
by: Chew, Won Yin
Published: (2001) -
Enzymatic Synthesis and Application of Palm Oil-Based Fatty Hydroxamic Acids
by: Suhendra, Dedy
Published: (2004) -
Biodiesel production from ceiba pentandra oil using enzymatic reaction /
by: Norjannah Basan
Published: (2017) -
Enzymatic directed interesterification of palm oil for production of highly unsaturated palm fraction
by: Habi Mat Dian, Noor Lida
Published: (2017)