Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in different r...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/59700/1/%2815%29%20R1.pdf |