The effect of free fatty acid on the technological properties of tung oil

• 1 November 1952
• journal article
• research article
• Published by Wiley in Journal of the Science of Food and Agriculture
• Vol. 3  (11) , 510-514
• https://doi.org/10.1002/jsfa.2740031104

Abstract

Keywords

• FREE FATTY ACID
• OIL
• MONTANA
• TUNG
• FORDII
• HEAT
• GELATION