Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low‐cost industrial products are regarded as raw materials in l...
| Κύριοι συγγραφείς: | , , , , , , , , , , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | English |
| Έκδοση: |
Taylor and Francis
2020
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| Διαθέσιμο Online: | http://psasir.upm.edu.my/id/eprint/89147/1/FATS.pdf |