Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate
The characterization and fat migration of palm kernel stearin (PKS) and desiccated coconut, used as base filling centre in dark chocolate were studied. C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in th...
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
Taylor & Francis
2001
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| Acceso en liña: | http://psasir.upm.edu.my/id/eprint/50000/1/Characterization%20and%20fat%20migration%20of%20palm%20kernel%20stearin%20as%20affected%20by%20addition%20of%20desiccated%20coconut%20used%20as%20base%20filling%20centre%20in%20dark%20chocolate.pdf |