Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter
The fractionated cocoa butter improver from the bambangan kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were determined. The characteristics, such as solid fat content (SFC), fatty acids composition and physicochemical properties of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier Ltd.
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/31093/2/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31093/1/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/31093/2/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter-ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/31093/1/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter.pdf