Open AccessThe Effect of Substrat Ratio Fish Oil and Milk Fat on Synthesis of Structured Lipid by Enzimatic Transesterification
Author(s) -
Edy Subroto,
Tensiska Tensiska,
Rossi Indiarto,
Chusnul Hidayat
Publication year - 2013
Publication title -
international journal on advanced science, engineering and information technology/international journal of advanced science, engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.3.2.292
Subject(s) - lauric acid , food science , chemistry , saturated fatty acid , fatty acid , fish oil , polyunsaturated fatty acid , interesterified fat , glyceride , stearic acid , palmitic acid , transesterification , capric acid , oleic acid , animal fat , myristic acid , lipase , organic chemistry , biochemistry , fish <actinopterygii> , biology , enzyme , fishery , catalysis