Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in food and feed industry. Lard has often been subjected to modification through techniques such as fractionation, partial hydrogenation and...
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| Format: | Article |
| Language: | English |
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Taylor and Francis
2014
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| Online Access: | http://irep.iium.edu.my/45622/ http://irep.iium.edu.my/45622/ http://irep.iium.edu.my/45622/ http://irep.iium.edu.my/45622/1/PAPER-Print_version.pdf |