Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi

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Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi

Palm stearin has limited application in natural form because of its high melting point, low plasticity and hence cannot be used directly in margarine production. Palm kernel oil contains short and medium triacylglycerols that can give desired melting characteristics and ensures the stable beta prime...

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Bibliographic Details
Main Author:	Mohamad Fauzi, Siti Hazirah
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Food processing and manufacture Special foods Palm oil
Online Access:	https://ir.uitm.edu.my/id/eprint/15146/

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