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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| Main Authors: | , , , , |
|---|---|
| Format: | Online |
| Language: | eng |
| Published: |
Universidad de Sonora
2018
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| Online Access: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/810 |
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