Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings

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Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings

This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties o...

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Bibliographic Details
Main Authors:	Ariffin, Abdul Azis, Mohamud, Y., Karim, Roselina, Boo, Huey Chern, Chin, Nyuk Ling, Che Man, Yaakob
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24067/ http://psasir.upm.edu.my/id/eprint/24067/1/24067.pdf

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