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Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 1, p. 143
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- Article
Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 661
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- Article
Applications of composite flour in development of food products.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2061
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- Article
Frying stability of rice bran oil and palm olein.
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- International Food Research Journal, 2013, v. 20, n. 1, p. 403
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- Article
Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach.
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- Engineering Reports, 2019, v. 1, n. 3, p. N.PAG, doi. 10.1002/eng2.12050
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- Article
Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1574, doi. 10.1111/ijfs.14772
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- Article
Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 7, p. 1689, doi. 10.1111/ijfs.13753
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- Article
Effects of drying methods on oxidative stability of roselle seed oil (Hibiscus Sabdariffa): an optimization approach.
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- Journal of Food Science & Technology, 2021, v. 58, n. 3, p. 902, doi. 10.1007/s13197-020-04604-1
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- Article
Production of cocoa butter alternatives from blending bambangan kernel fat stearin and palm stearin for potential applications.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 8, p. 6900, doi. 10.1007/s11694-024-02701-9
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- Article
Optimization of fat yield of bambangan (<italic>Mangifera pajang</italic>) kernel using response surface methodology and its antioxidant activities.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 2, p. 1427, doi. 10.1007/s11694-018-9758-8
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- Article