Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard
A study was carried out to compare composition, thermal behavior, and polymorphic forms of palm stearin-pink guava seed oil blends with those of lard (LD). Four blends were prepared by mixing pink guava seed oil (PGO) with and palm stearin (PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3,...
Saved in:
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
|
Online Access: | http://psasir.upm.edu.my/id/eprint/59699/1/%2814%29%20R1.pdf http://psasir.upm.edu.my/id/eprint/59699/ http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(14)%20R1.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!