$Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter$
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Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter

Fractionation of plant butters like avocado (Persea americana) may yield useful fat derivative with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5°C (2h), 0°C (24h), and -20°C (24h) until the mother liquor becomes devoid of an...

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Bibliographic Details
Main Authors:	Yanty, N. A. M., Marikkar, Mohammed Nazrim, Che Man, Y. B.
Format:	Article
Language:	English
Published:	Springer 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/1/Paper-Published_version.pdf

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