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Effect of frying on the rheological and chemical properties of palm oil and its blends

The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different regi...

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書目詳細資料
發表在:J Food Sci Technol
Main Authors: Siddique, Bazlul Mobin, Muhamad, Ida Idayu, Ahmad, Anees, Ayob, Afizah, Ibrahim, Mahamad Hakimi, AK, Mohd Omar
格式: Artigo
語言:Inglês
出版: Springer India 2013
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC4348297/
https://ncbi.nlm.nih.gov/pubmed/25745212
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1124-6
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