Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter

The fractionated cocoa butter improver from the bambangan kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were determined. The characteristics, such as solid fat content (SFC), fatty acids composition and physicochemical properties of...

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Bibliographic Details

Main Authors:	M.R. Norazlina, Md. Jahurul Haque Akanda e, M. Hasmadi, Hasmadi Mamat
Format:	Article
Language:	en en
Published:	Elsevier Ltd. 2021
Subjects:	QK710-899 Plant physiology TX642-840 Cooking
Online Access:	https://eprints.ums.edu.my/id/eprint/31093/2/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31093/1/Physicochemical%20properties%20of%20bambangan%20kernel%20fat%20and%20its%20stearin%20mixtures%20with%20cocoa%20butter.pdf https://eprints.ums.edu.my/id/eprint/31093/ https://www-sciencedirect-com.ezproxy.ums.edu.my/science/article/pii/S0023643821017096 https://doi.org/10.1016/j.lwt.2021.112556
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