$Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter$
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Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter

The fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 a (w/v) ratio and partitioned into solid and liquid fractions under controlled temperature conditions. The isolated...

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Bibliographic Details
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mustafa, Shuhaimi
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Cientificas 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/28087/ http://psasir.upm.edu.my/id/eprint/28087/1/28087.pdf

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