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...

Disgrifiad llawn

Manylion Llyfryddiaeth
Prif Awduron: Artan, Mohamud Yasin, Karim, Roselina, Boo, Huey Chern, Ariffin, Abdul Azis, Che Man, Yaakob, Chin, Nyuk L.
Fformat: Erthygl
Iaith:English
English
Cyhoeddwyd: IDOSI Publications 2010
Pynciau:
Mynediad Ar-lein:http://psasir.upm.edu.my/id/eprint/17212/1/The%20influence%20of%20different%20formulations%20of%20palm%20oil.pdf