Effect of emulsion temperature on physical properties of palm oil‐based margarine

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Effect of emulsion temperature on physical properties of palm oil‐based margarine

Margarines made from refined, bleached, and deodorized palm oil at different emulsion temperatures showed no significant difference in their consistency, polymorphic behavior, and solid fat content (SFC) during storage, although differences were observed during processing. The emulsion temperatures...

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Bibliographic Details
Main Authors:	Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.
Format:	Article
Language:	English
Published:	Wiley 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/112962/ http://psasir.upm.edu.my/id/eprint/112962/1/112962.pdf

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