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...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Online |
| Lenguaje: | eng |
| Publicado: |
Universidad de Sonora
2018
|
| Acceso en línea: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/810 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
