Development of a coconut- and palm-based fat blend for a cookie filler.
Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Springer-Verlag
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf |