Fourier transform infrared (FTIR) spectroscopy differentiation of lard and other shortening in puff pastry

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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...

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Bibliographic Details
Main Authors:	Mohamed Rani, Wan Siti Farizan, Che Man, Yaakob, Ismail, Amin, Hashim, Puziah
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

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