Comparing the thermo-physical characteristics of lard and selected plant fats
A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Cientificas
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60524/1/60524.pdf |