Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications
Given the demand for new fats and oils, and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF and to determine its physicochemical properties such as fatty acids, iodine value (IV), acid value, peroxide value, slip melting point (SMP), and solid fat content (SFC...
| Κύριοι συγγραφείς: | , , , , , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | English |
| Έκδοση: |
2020
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| Διαθέσιμο Online: | https://eprints.ums.edu.my/id/eprint/25615/1/Characteristics%20of%20bambangan%20kernel%20fat%20fractions%20produced%20by%20solvent%20fractionation%20and%20their%20potential%20industrial%20applications.pdf |