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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Detaylı Bibliyografya
Asıl Yazarlar:	Gutiérrez Guerrero, María del Carmen, Alvarez Mitre, Flor de María, Toro Vazquez, Jorge Fernando, Guevara Lara, Fidel, Jáuregui Rincón, Juan
Materyal Türü:	Online
Dil:	eng
Baskı/Yayın Bilgisi:	Universidad de Sonora 2018
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/810
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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