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Results: 1-10 |
Results: 10
Comparison of transesterified palm stearin/sunflower oil blends catalyzed by Pseudomonas and Mucor javanicus lipase
Authors: Lim, LP Ghazali, HM Lai, OM Chu, BS
Citation: Lp. Lim et al., Comparison of transesterified palm stearin/sunflower oil blends catalyzed by Pseudomonas and Mucor javanicus lipase, J FOOD LIPI, 8(2), 2001, pp. 103-114
Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein : anhydrous milk fat mixture
Authors: Liew, MYB Ghazali, HM Yazid, AM Lai, OM Chow, MC Yusoff, MSA Long, K
Citation: Myb. Liew et al., Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein : anhydrous milk fat mixture, J FOOD LIPI, 8(2), 2001, pp. 131-146
Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips
Authors: Chu, BS Ghazali, HM Lai, OM Man, YBC Yusof, S Yusoff, MSA
Citation: Bs. Chu et al., Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips, FOOD CHEM, 74(1), 2001, pp. 21-33
Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
Authors: Liew, MYB Ghazali, HM Long, K Lai, OM Yazid, AM
Citation: Myb. Liew et al., Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei, FOOD CHEM, 72(4), 2001, pp. 447-454
Oxidative stability of a lipase-catalyzed transesterified palm stearin andpalm kernel olein blend
Authors: Chu, BS Ghazali, HM Lai, OM Man, YBC Yusof, S Yusoff, MSA
Citation: Bs. Chu et al., Oxidative stability of a lipase-catalyzed transesterified palm stearin andpalm kernel olein blend, J FOOD LIPI, 7(3), 2000, pp. 207-215
Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat
Authors: Lai, OM Ghazali, HM Cho, F Chong, CL
Citation: Om. Lai et al., Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat, FOOD CHEM, 70(2), 2000, pp. 215-219
Enzymatic transesterification of palm stearin: anhydrous milk fat mixturesusing 1,3-specific and non-specific lipases
Authors: Lai, OM Ghazali, HM Cho, F Chong, CL
Citation: Om. Lai et al., Enzymatic transesterification of palm stearin: anhydrous milk fat mixturesusing 1,3-specific and non-specific lipases, FOOD CHEM, 70(2), 2000, pp. 221-225
Rapid determination of peroxide value in crude palm oil products using Fourier transform infrared spectroscopy
Authors: Moh, MH Tang, TS Man, YBC Lai, OM
Citation: Mh. Moh et al., Rapid determination of peroxide value in crude palm oil products using Fourier transform infrared spectroscopy, J FOOD LIPI, 6(4), 1999, pp. 261-270
Viscoelastic properties of table margarine prepared from lipase-catalyzed transesterified mixtures of palm stearin and palm kernel olein
Authors: Lai, OM Ghazali, HM Hashim, DM Cho, F Chong, CL
Citation: Om. Lai et al., Viscoelastic properties of table margarine prepared from lipase-catalyzed transesterified mixtures of palm stearin and palm kernel olein, J FOOD LIPI, 6(1), 1999, pp. 25-46
Flow properties of table margarine prepared from lipase-catalysed transesterified palm stearin palm kernel olein feedstock
Authors: Lai, OM Ghazali, HM Cho, F Chong, CL
Citation: Om. Lai et al., Flow properties of table margarine prepared from lipase-catalysed transesterified palm stearin palm kernel olein feedstock, FOOD CHEM, 64(2), 1999, pp. 221-226
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