Randomness test of fatty acids distribution in triacylglycerol molecules of palm oil
For food purposes, the palm oil is generally fractionated to solid (stearin) and liquid (olein) fractions. Distribution of fatty acids in triacylglycerols of palm oil determines the fate of fractionation in terms of yield and quality of the products, specifically the liquid fraction or olein. The mo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51306/1/51306.pdf |