Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread

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Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread

The objective of this research was to determine the effects of different types of refined, bleached and deodorized (RBD) palm oil/palm stearin-based shortenings on the quality and staling of white bread. For this purpose, shortenings of seven blends of RBD palm oil (PO) and palm stearin (PS) were pr...

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Bibliographic Details
Main Author:	Artan, Mohamud Yasin
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	Palm oil Oils and fats, Edible Bread - Quality controls
Online Access:	http://psasir.upm.edu.my/id/eprint/27388/ http://psasir.upm.edu.my/id/eprint/27388/1/FSTM%202011%2017R.pdf

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