Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives

The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and PS blends were determined using high performanc...

Full description

Bibliographic Details
Main Authors: Jahurul, M. H.A., Ping, L.L., Sharifudin, M.S., Mamat, Hasmadi, Mansoor, A. H., Lee, J.S., B.W., Noorakmar, Amir, H.M.S., Jinap, S., Mohd Omar, A. K., Sarker, Md. Zaidul Islam
Format: Article
Language:English
English
English
Published: Elsevier 2019
Subjects:
TP248.13 Biotechnology
Online Access:http://irep.iium.edu.my/72728/
http://irep.iium.edu.my/72728/1/72728%20Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan.pdf
http://irep.iium.edu.my/72728/2/72728%20Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20SCOPUS.pdf
http://irep.iium.edu.my/72728/13/72728_Thermal%20properties%2C%20triglycerides%20and%20crystal%20morphology%20of%20bambangan%20%28Mangifera%20pajang%29%20kernel%20fat%20and%20palm%20stearin%20blends%20as%20cocoa%20butter%20alternatives_wos.pdf

Similar Items

Similar Items