CRYSTALLISATION BEHAVIOUR OF MODIFIED PALM OIL

CRYSTALLISATION BEHAVIOUR OF MODIFIED PALM OIL

Palm stearin is a co-productof olien production. There is aconsiderable potential for the use of palm sterin in the edibl food industry if the physical and chemical properties can be modified.

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Bibliographic Details
Main Author: Norizzah Abd Rashid (Author)
Format: Manuscript Book
Published: Shah Alam, Selangor Universiti Teknologi MARA. Fakulti Sains Gunaan 2015
Subjects:
Palm Oil
Online Access:Click Here to View Status and Holdings.
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