Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products

Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products

Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low-cost industrial products are regarded as raw materials in lip...

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Bibliographic Details
Main Authors: Akanda, Md Jahurul Haque, M.R., Norazlina, F.S, Azzatul, Md Shaaran, Sharifudin, Mamat, Hasmadi, Lee, Jau Shya, J., Norliza, Abdul Hamid, Mansoor, Selamat, Jinap, Khan, Md Firoz, Matanjun, Patracia, Sarker, Md. Zaidul Islam
Format: Article
Language:English
English
Published: Taylor and Francis Inc. 2019
Subjects:
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/76880/
http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdf
http://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf

Internet

http://irep.iium.edu.my/76880/
http://irep.iium.edu.my/76880/1/Hard%20fats%20improve.pdf
http://irep.iium.edu.my/76880/7/76880_Hard%20Fats%20Improve%20the%20Physicochemical%20and%20Thermal%20Properties%20of%20Seed%20Fats%20for%20Applications%20in%20Confectionery%20Products_Scopus.pdf

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