$Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique$

Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The...

Bibliográfalaš dieđut
Váldodahkkit:	Azzatul, Jahurul Haque Akanda, J. Norliza, M.R. Norazlina, Hasmadi Mamat, Shaarani Md. Sharifudin, Patricia @ Patricia Clementina Matanjun, Jau, Shya Lee, A. Shihabul Noorakmar Ab. Wahab
Materiálatiipa:	Artihkal
Giella:	English
Almmustuhtton:	Institute of Food Science & Technology 2020
Liŋkkat:	https://eprints.ums.edu.my/id/eprint/26213/1/Improvement%20of%20melting%20and%20crystallisation%20properties%20of%20rambutan%20seed%20fat%20as%20cocoa%20butter%20improver%20by%20two%E2%80%90stage%20fractionation%20technique.pdf

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