A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability
Nondairy creams are more stable than dairy creams, especially in hot climates. This paper considers the reasons for this stability and which FA is most suitable for producing this effect in palm oil and palm kernel oil‐based whipping cream. The results show that an increase in unsaturated FA, partic...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Wiley
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111877/3/111877.pdf http://psasir.upm.edu.my/id/eprint/111877/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-002-0526-2 |
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