MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE

MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE

Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol mol...

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Xehetasun bibliografikoak
Egile Nagusiak:	Gutiérrez Guerrero, María del Carmen, Alvarez Mitre, Flor de María, Toro Vazquez, Jorge Fernando, Guevara Lara, Fidel, Jáuregui Rincón, Juan
Formatua:	Online
Hizkuntza:	eng
Argitaratua:	Universidad de Sonora 2018
Sarrera elektronikoa:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/810
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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