Determination of types of fat ingredient in some commercial biscuit formulations
A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction p...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37036/1/39%20IFRJ%2021%20%2801%29%202014%20Marikkah%20194.pdf http://psasir.upm.edu.my/id/eprint/37036/ http://www.ifrj.upm.edu.my/21%20%2801%29%202014/39%20IFRJ%2021%20%2801%29%202014%20Marikkah%20194.pdf |
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