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Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in different r...

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Bibliographic Details
Main Authors: Abdul Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzlillah, Nurrulhidayah, Mat Sahri, Miskandar
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/59700/1/%2815%29%20R1.pdf
http://psasir.upm.edu.my/id/eprint/59700/
http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(15)%20R1.pdf
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http://psasir.upm.edu.my/id/eprint/59700/1/%2815%29%20R1.pdf
http://psasir.upm.edu.my/id/eprint/59700/
http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(15)%20R1.pdf

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