Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine
The optimum processing conditions are as important as the product formulation in margarine production. However, the effects of the processing parameters, especially the emulsion temperature, flow rate, product temperature and pin-worker speed, have not yet been thoroughly investigated. This study...
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| Format: | Thesis |
| Language: | English English |
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2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/8485/1/FSMB_2002_21_IR.pdf |