Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level

Cocoa butter is important in the confectionary industry because of its organoleptic attributes. This fat provides cool melting in the mouth sensation that gives a satisfying feeling to whoever eats chocolate. Cocoa butter was made from cocoa beans which undergo processes such as, drying, roasting, r...

Full description

Saved in:
Bibliographic Details
Main Author: Mohamad Alwi, Siti Maslina
Format: Thesis
Language:English
Published: 2018
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/77265/1/IB%202018%2020%20ir.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items