$Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter$
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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 derivatives with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5 °C (2 h), 0 °C (24 h), and −20 °C (24 h) until the mother-liquor becomes devoi...

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Bibliographic Details
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Che Man, Yaakob
Format:	Article
Language:	English
Published:	Springer 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/28035/ http://psasir.upm.edu.my/id/eprint/28035/1/28035.pdf

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