Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
Pure vegetable fats and oils often had unsatisfactory properties in speciality fat applications such as cocoa butter equivalent (CBE). There have been substantial studies showing that fat modification using fractionation and blending improves the properties of the pure fats and yields a product with...
Saved in:
Main Author: | Norazlina Mohammad Ridhwan |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2023
|
Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/39111/1/24%20PAGES..pdf https://eprints.ums.edu.my/id/eprint/39111/2/FULLTEXT..pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
The effect of brand image and brand personality towards satisfaction and loyalty intention in the context Sabah beverage product
by: Chang, Augustina Mei Xin
Published: (2016) -
Characterisation of buffalo (bubalus bubalis) bone gelatin extracted using acid and papain pre-treatment
by: Muhammad Yazid Samatra
Published: (2023) -
Characterisation of bario rice flour and its potential application in the development of gluten-free bread
by: Macdalyna Esther Ronie
Published: (2023) -
Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
[TX772. N818 2004 f rb] [Microfiche 7486].
by: Yahya, Mohammad Noor Adros
Published: (2004) -
Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
by: Akanda, Md. Jahurul Haque
Published: (2013)