Characterization of Palm-Based Binary Fat Blends and Development of Margarine from the Blends
The main objectives of this study were: (1) to determine the effect of stearin excess and small dose of monoacylglycerol (an emulsifier) on thermal behavior, solid fat content and microstructure properties of PO based margarine fats, and (2) to assess the changes in the physicochemical and rheologic...
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| 格式: | Thesis |
| 语言: | English English |
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2010
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/19645/1/FSTM_2010_16_F.pdf |
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