Determination of types of fat ingredient in some commercial biscuit formulations

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Determination of types of fat ingredient in some commercial biscuit formulations

A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction p...

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Bibliographic Details
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mohammed, Abdulkarim Sabo
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37036/ http://psasir.upm.edu.my/id/eprint/37036/1/39%20IFRJ%2021%20%2801%29%202014%20Marikkah%20194.pdf

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