The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
The objective of the study was to determine the effect of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. In total, eight formulations of bread were prepared, while those made without shortening were used as comparisons with other formulations. The fa...
| Prif Awduron: | , , , , , |
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| Fformat: | Erthygl |
| Iaith: | English English |
| Cyhoeddwyd: |
IDOSI Publications
2010
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| Pynciau: | |
| Mynediad Ar-lein: | http://psasir.upm.edu.my/id/eprint/17212/1/The%20influence%20of%20different%20formulations%20of%20palm%20oil.pdf |