Production of cocoa butter alternatives from blending bambangan kernel fat stearin and palm stearin for potential applications
This work aimed to explore the composition, thermal characteristics, and morphological properties of binary blends composed of bambangan kernel fat stearin and palm stearin. Various attributes, including the fatty acid composition, triglyceride profile, solid fat content, and crystal microstructure,...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Springer Nature
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/44168/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/44168/ https://doi.org/10.1007/s11694-024-02701-9 |
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