Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
BACKGROUND: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to prod...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17735/1/Physicochemical.pdf |