Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

By Ming L.O.   Ghazali H.M.   Let C.C.  

Food Chemistry, Vol. 63, Iss. 2, 1998-10 ,pp. : 155-159

Elsevier

Access to resources Recommend Favorite

Flow properties of table margarine prepared from lipase-catalysed transesterified palm stearin:palm kernel olein feedstock

By Lai O.M.   Ghazali H.M.   Cho F.   Chong C.L.  

Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. : 221-226

Elsevier

Access to resources Recommend Favorite

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

By Chu B.S.   Ghazali H.M.   Lai O.M.   Che Man Y.B.   Yusof S.   Yusoff M.S.A.  

Food Chemistry, Vol. 74, Iss. 1, 2001-07 ,pp. : 21-33

Elsevier

Access to resources Recommend Favorite

Application of Fourier transform infrared spectroscopy to determine free fatty acid contents in palm olein

By Pineau J.-P.   Che Man Y.B.   Setiowaty G.  

Food Chemistry, Vol. 66, Iss. 1, 1999-07 ,pp. : 109-114

Elsevier

Access to resources Recommend Favorite

A rapid Fourier transform infrared spectroscopic method for the determination of 2-TBARS in palm olein

By Setiowaty G.   Che Man Y.B.  

Food Chemistry, Vol. 81, Iss. 1, 2003-05 ,pp. : 147-154

Elsevier

Access to resources Recommend Favorite