Fourier transform infrared (FTIR) spectroscopy differentiation of lard and other shortening in puff pastry
Spectra differentiation using Fourier transform infrared (FTIR) spectroscopy had been done individually on the three types of fats samples which contained the admixture of butter with lard (BL) and margarine with lard (ML) through attenuated total reflectance (ATR) accessory. Total fats that contai...
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Halal Products Research Institute, Universiti Putra Malaysia
2009
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/19922/ http://psasir.upm.edu.my/id/eprint/19922/1/73-8.pdf |