Physicochemical, thermal, and polymorphic properties of binary blends from bambangan stearin and palm stearin
Increasing demand for sustainable and functional fat alternatives in the food industry has prompted research into fat modification resulting in specialty fats production that can imitate cocoa butter. This study investigates the binary blends of bambangan and palm stearin, focusing on their physicoc...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
UNIMAS
2025
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/44669/1/FULLTEXT.pdf https://eprints.ums.edu.my/id/eprint/44669/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|