A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability

A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability

Nondairy creams are more stable than dairy creams, especially in hot climates. This paper considers the reasons for this stability and which FA is most suitable for producing this effect in palm oil and palm kernel oil‐based whipping cream. The results show that an increase in unsaturated FA, partic...

Full description

Bibliographic Details
Main Authors: Shamsi, K., Che Man, Y. B., Yusoff, M. S. A., S., Jinap
Format: Article
Language:English
Published: Wiley 2002
Online Access:http://psasir.upm.edu.my/id/eprint/111877/
http://psasir.upm.edu.my/id/eprint/111877/3/111877.pdf

Similar Items

Similar Items