Development of a coconut- and palm-based fat blend for a cookie filler.

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Development of a coconut- and palm-based fat blend for a cookie filler.

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C,...

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Bibliographic Details
Main Authors:	Mat Yusoff, Masni, Tan, Chin Ping, Che Man, Yaakob, Miskandar, Mat Sahri, Kanagaratnam, Sivaruby, Nehdi, Imededdine Arbi
Format:	Article
Language:	English English
Published:	Springer-Verlag 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/30440/ http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf

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