Comparative thermal characteristics and fatty acid composition of mono- and diacylglycerols of lard and some commercial emulsifiers

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Comparative thermal characteristics and fatty acid composition of mono- and diacylglycerols of lard and some commercial emulsifiers

A study was carried out to compare the fatty acid composition and thermal profiles of mono- and diacylglycerols of six commercial emulsifiers, coded as E1, E2, E3, E4, E5, and E6, purchased from different manufacturers with those of the same derived from lard. The lipid extraction from the commercia...

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Bibliographic Details
Main Authors:	A., Nasyrah, Marikkar, Jalaldeen Mohamed Nazrim, Mat Hashim, Dzulkifly
Format:	Article
Language:	English
Published:	Taylor & Francis 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/36829/ http://psasir.upm.edu.my/id/eprint/36829/1/Comparative%20thermal%20characteristics%20and%20fatty%20acid%20composition%20of%20mono.pdf

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