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Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends.
Ornla-Ied, Pimwalan; Rungsang, Sirinapa; Tan, Chin Ping; Lan, Dongming; Wang, Yonghua; Sonwai, Sopark.
Affiliation
  • Ornla-Ied P; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University.
  • Rungsang S; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University.
  • Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia.
  • Lan D; School of Food Science and Engineering, South China University of Technology.
  • Wang Y; School of Food Science and Engineering, South China University of Technology.
  • Sonwai S; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University.
J Oleo Sci ; 71(3): 343-351, 2022.
Article in En | MEDLINE | ID: mdl-35236794
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Oils Language: En Journal: J Oleo Sci Journal subject: BIOQUIMICA Year: 2022 Document type: Article Country of publication:
Fulltext
Add to My VHL
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Oils Language: En Journal: J Oleo Sci Journal subject: BIOQUIMICA Year: 2022 Document type: Article Country of publication: