机译:Bambangan [Mangifera pajang]仁脂肪:可可脂替代品的潜在新来源
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu. Sabah 884000, Malaysia;
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu. Sabah 884000, Malaysia;
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu. Sabah 884000, Malaysia;
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu. Sabah 884000, Malaysia;
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu. Sabah 884000, Malaysia;
Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan Campus, Kuantan, Pahang 25200, Malaysia;
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu. Sabah 884000, Malaysia;
Nanotechnology and Catalysis Research Centre (NanoCat), University of Malaya, Kuala Lumpur 50603. Malaysia;
Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia;
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh;
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia,Institute Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia;
Bambangan kernel fat; cocoa butter alternative; fatty acids; melting behaviour; solid fat content; triglycerides;
机译:Bambangan(Mangifera Pajang)籽粒脂肪和棕榈树脂混合物的热性质,甘油三酯和晶体形态作为可可脂替代品
机译:响应面法及其抗氧化活动优化Bambangan(Mangifera Pajang)内核的脂肪产量
机译:未充分利用的土著邦邦(Mangifera pajang)水果作为功能性食品和药物的潜在新来源的评论
机译:DSC方法对可可脂和可可脂替代品结晶的热分析
机译:可可脂和乳脂或乳脂馏分的混合物的结晶行为和动力学。
机译:Mangifera sylvatica(野生芒果):一种新的可可脂替代品
机译:响应面方法及其抗氧化活动优化Bambangan(Mangifera Pajang)籽粒脂肪产量的优化