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: | , , , , |
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| Formáid: | Online |
| Teanga: | eng |
| Foilsithe: |
Universidad de Sonora
2018
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| Rochtain Ar Líne: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/810 |
| Clibeanna: |
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