Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread
The objective of this research was to determine the effects of different types of refined, bleached and deodorized (RBD) palm oil/palm stearin-based shortenings on the quality and staling of white bread. For this purpose, shortenings of seven blends of RBD palm oil (PO) and palm stearin (PS) were pr...
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| Format: | Thesis |
| Language: | English English |
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2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/27388/1/FSTM%202011%2017R.pdf |