Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
Pure vegetable fats and oils often had unsatisfactory properties in speciality fat applications such as cocoa butter equivalent (CBE). There have been substantial studies showing that fat modification using fractionation and blending improves the properties of the pure fats and yields a product with...
Saved in:
Main Author: | Norazlina Mohammad Ridhwan |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2023
|
Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/39111/1/24%20PAGES..pdf https://eprints.ums.edu.my/id/eprint/39111/2/FULLTEXT..pdf https://eprints.ums.edu.my/id/eprint/39111/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter
by: M.R. Norazlina, et al.
Published: (2021) -
Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent
by: Norazlina Mohammad Ridhwan, et al.
Published: (2023) -
Impak modenisasi dan pengkomersilan terhadap keaslian makanan tradisi dan identiti budaya etnik Kadazan-Dusun di Sabah
by: Halina Sendera Mohd Yakin, et al.
Published: (2020) -
Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder
by: Hasmadi Mamat, et al.
Published: (2021) -
The effectiveness of various salacca vinegars as therapeutic agent for management of hyperglycemia and dyslipidemia on diabetic rats
by: Elok Zubaidah, et al.
Published: (2017)