Comparing the thermo-physical characteristics of lard and selected plant fats
Comparison of 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 (Madhuc...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de la Grasa
2012
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/46423/1/PAPER-Grasas.pdf http://irep.iium.edu.my/46423/ http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewArticle/1387 |
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