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 |