Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings
This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties o...
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | English English |
| Publicado em: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/24067/1/24067.pdf |