Search Results - Instituto de la Grasa :: Library Catalog

1
Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques by Ahmad Nizar, Nina Naquiah, Marikkar, Mohammed Nazrim, Mustafa, Shuhaimi

Published 2016
“…Instituto de la Grasa…”

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2
Comparing the thermo-physical characteristics of lard and selected plant fats by Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Miskandar, Mat Sahri

Published 2012
“…Instituto de la Grasa…”

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3
$Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter$
Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter by Yanty, N.A.M., Marikkar, Mohammed Nazrim, Shuhaimi, M.

Published 2013
“…Instituto de la Grasa…”

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4
Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties by Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto

Published 2017
“…Instituto de la Grasa…”

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5
Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics by Nurrulhidayah, A.F., Rohman, Abdul, Amin, Ismail, Shuhaimi, Mustafa, Khatib, Alfi

Published 2013
“…Instituto de la Grasa…”

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