Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

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Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

vocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...

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Bibliographic Details
Main Authors:	Noorzyanna, Yanty, Marikkar, Mohammed Nazrim, Shuhaimi, Mustafa, Mat Sahri, Miskandar
Format:	Article
Language:	English English
Published:	Taylor and Francis Ltd. 2017
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/13/56158_Composition%20and%20thermal.pdf http://irep.iium.edu.my/56158/2/56158_Composition%20and%20thermal_SCOPUS.pdf

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