reviewFood BioscienceJan 14, 2015Closed access

Palm oil: Processing, characterization and utilization in the food industry – A review

OIOgan I. MbaMDMarie‐Josée DumontMNMichael Ngadi

McGill University

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

536
total citations
FWCI
17.67
Percentile
100%
References
163
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Palm stearin
  • Palm oil
  • Palm
  • Elaeis guineensis
  • Food processing
  • Vegetable oil
  • Edible oil
  • Food science
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