Production of trans-free shortening by lipase catalysed interesterification using mustard oil and palm stearin: optimisation and characterisation
Shaziya Manzoor, F. A. Masoodi, Gazalla Akhtar, Rubiya Rashid
Topics & Concepts
Interesterified fatPalm stearinChemistryLipaseIodine valueFood sciencePeroxide valueCatecholCrystallizationPalm oilOrganic chemistryEnzymeFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems