Applications and effects of monoglycerides on frozen dessert stability
The main variations in monoglycerides are its fatty acid composition and degree of unsaturation. This study aimed to evaluate monoglycerides of different degree of unsaturation on stability of ice creams, which is also known as frozen desserts because of vegetable fat usage. This was in view of the...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73185/1/FROZEN.pdf |