INTERESTERIFIKASI ENZIMATIK: PENGARUH RASIO PALM STEARIN DAN MINYAK WIJEN TERHADAP TITIK LELEH DAN KAPASITAS ANTIOKSIDATIF SHORTENING
Palm stearin (PS) can replace hydrogenated fat in producing shortening. The high of melting point of PS cause low plasticity of fat, so it has to be mixed with the other vegetable oil, like sesame oil (SO). Enzymatic interesterification (EIE) of PS and SO blends can change the composition of triglyc...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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