The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils

Subject Areas : food microbiology

Sh. Mardani ¹ , M. Ghavami ² , A. Heidary-Nasab ³ , M. Gharachorloo ⁴

1 - M. Sc. of Food Technology ,College of Engineering, Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the College of Engineering, Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - Associate Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2016-05-15 Accepted : 2016-05-15 Published : 2016-06-01

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