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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Bibliografski detalji
Glavni autori:	Gutiérrez Guerrero, María del Carmen, Alvarez Mitre, Flor de María, Toro Vazquez, Jorge Fernando, Guevara Lara, Fidel, Jáuregui Rincón, Juan
Format:	Online
Jezik:	eng
Izdano:	Universidad de Sonora 2018
Online pristup:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/810
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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