| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602119 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠The physicochemical properties of fat from the hemp of young camel (Hachi) were evaluated. ⺠The most important fatty acids were oleic (C18:1; 33.35%) and palmitic (C16:0; 26.16%). ⺠Thermal analysis showed that Hachi fat exhibited good stability. ⺠Hachi fat can be used for food applications.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hassen Mohamed Sbihi, Imededdine Arbi Nehdi, Saud Ibrahim Al-Resayes,