Effect of emulsion temperature on physical properties of palm oil‐based margarine
Margarines made from refined, bleached, and deodorized palm oil at different emulsion temperatures showed no significant difference in their consistency, polymorphic behavior, and solid fat content (SFC) during storage, although differences were observed during processing. The emulsion temperatures...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112962/1/112962.pdf |