Changes in the quality characteristics of white bread made using different shortening formulations during storage
The objectives of this study were to determine the effects of different types of refined, bleached and deodorized (RED) palm oil/palm stearin-based shortenings on the quality of white bread. For this purpose, shortenings of seven blends of RBD palm oil (P0) and palm stearin (PS) were used in the bre...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IDOSI Publications
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13516/1/Changes%20in%20the%20quality%20characteristics%20of%20white%20bread%20made%20using%20different%20shortening%20formulations%20during%20storage.pdf http://psasir.upm.edu.my/id/eprint/13516/ http://www.idosi.org/wasj/wasj10%282%292010.htm |
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