Please use this identifier to cite or link to this item:
https://idr.l3.nitk.ac.in/jspui/handle/123456789/13707| Title: | Refining technologies for edible oils |
| Authors: | Belur, P.D. Regupathi, I. Sampath C. Chandrasekhar V. |
| Issue Date: | 2017 |
| Citation: | Edible Oils: Extraction, Processing, and Applications, 2017, Vol., pp.99-128 |
| Abstract: | Every edible oil industry strives to produce avor-neutral, light-colored, and physically and oxidatively stable oil, thereby meeting consumer acceptance and industry standards. Crude edible oils do not meet these criteria as they often contain a large amount of non-glyceride compounds, olive oil being the exception though. These numerous non-glycerides are removed through operations collectively known as refining. © 2017 by Taylor & Francis Group, LLC. |
| URI: | 10.1201/9781315152493 https://idr.nitk.ac.in/jspui/handle/123456789/13707 |
| Appears in Collections: | 3. Book Chapters |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.