Properties of High-Oleic Palm Oils Derived by Fractional Crystallization
- Author
- RAMLI, M. R1 ; SIEW, W. L1 ; CHEAH, K. Y2
[1] Analytical & Quality Development Unit, Product Development & Advisory Services Div, Malaysian Palm Oil Board, Nr 6, Persiaran Inst., Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
[2] Milling & Processing Unit, Engineering & Processing Division, Malaysian Palm Oil Board, Nr 6, Persiaran Inst., Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia - Source
Journal of food science. 2008, Vol 73, Num 3 ; C140-C145 ; ref : 1/2 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- crystallization crystallizer fractionation high-oleic palm oil olein and stearin fractions
- Keyword (fr)
- Cristallisation fractionnée Cristalliseur Fractionnement Huile palme Propriété Huile alimentaire Huile végétale
- Keyword (en)
- Fractional crystallization Crystallizer Fractionation Palm oil Properties Edible oil Vegetable oil
- Keyword (es)
- Cristalización fraccionada Cristalizador Fraccionamiento Aceite palma Propiedad Aceite alimentario Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20250538
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2007.00657.x 
https://dx.doi.org/10.1111/j.1750-3841.2007.00657.x
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