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...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/77265/1/IB%202018%2020%20ir.pdf |
| الوسوم: |
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