Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low-cost industrial products are regarded as raw materials in lip...
保存先:
主要な著者: | , , , , , , , , , , , |
---|---|
フォーマット: | 論文 |
言語: | English English |
出版事項: |
Taylor and Francis Inc.
2019
|
主題: | |
オンライン・アクセス: | http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdf http://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf http://irep.iium.edu.my/76880/ https://www.tandfonline.com/doi/abs/10.1080/87559129.2019.1657443?journalCode=lfri20 |
タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
インターネット
http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdfhttp://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf
http://irep.iium.edu.my/76880/
https://www.tandfonline.com/doi/abs/10.1080/87559129.2019.1657443?journalCode=lfri20