Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performance...
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Main Authors: | , , , , , , , , , , |
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Format: | Article |
Language: | English English |
Published: |
Elsevier Ltd.
2019
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Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/30238/1/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30238/2/Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives.pdf https://eprints.ums.edu.my/id/eprint/30238/ https://www.sciencedirect.com/science/article/pii/S0023643819301495?casa_token=KKQxKIolTjQAAAAA:XSv1JZqpytKoF8BpTUufoMi7tHa082bCDHEM7FPCH4S2vUwAVuHokuZYYWZvMM4VRk8KQx2hqWLX https://doi.org/10.1016/j.lwt.2019.02.053 |
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