Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2017
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/60523/1/Composition%20and%20thermal%20analysis%20of%20ternary%20mixtures%20of%20avocado%20fat.pdf |