Enzymatic Extraction and Modification, and Frying Stability of Moringa Oleifera Seed Oil.
Consumption of edible oils has grown with the increase in world population. The increasing health awareness and consciousness amongst consumers made the food industry more discriminating in the types of oil they use for food applications. Many circumstances have focused attention on high-oleic ve...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English English |
| منشور في: |
2006
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/6707/1/FSTM_2005_1.pdf |