Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)

Published 2016 View Full Article

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Title
Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)
Authors
Keywords
Iodine value, DSC, PUFA, SFA, VCO, RSOY
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 1, Pages 45-54
Publisher
Springer Nature
Online
2016-12-20
DOI
10.1007/s13197-016-2427-1
References
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