Effect of Pink Guava oil-palm stearin blends and lard on dough properties and cookies quality
A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in different r...
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| Format: | Journal |
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International Food Research Journal, Universiti Putra Malaysia
2017
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=111245 |