Physical properties of Amazonian fats and oils and their blends.
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DOI: 10.1016/j.foodchem.2018.11.016
Abstract: Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities… read more here.
Keywords: fats oils; amazonian fats; physical properties; chemistry ... See more keywords