The effect of monoglyceride addition on the rheological properties of pistachio spread
Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. In this study, monoglycerides (0.0–1.5 %) as lipophilic emulsifiers were used to prevent oil separation in pistachio spread A (containing 50.0 % pistachio paste, 30.0 % icing sugar and 20.0 % red palm oil...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28763/ http://psasir.upm.edu.my/id/eprint/28763/ http://psasir.upm.edu.my/id/eprint/28763/1/The%20effect%20of%20monoglyceride%20addition%20on%20the%20rheological%20properties%20of%20pistachio%20spread.pdf |