$Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening$
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Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening

This work was aimed at developing a novel fractional crystallisation process of palm-based diacylglycerol (PDAG) fat for production of palm-based diacylglycerol olein (PDAGL) and palm-based diacylglycerol stearin (PDAGS) for applications as cooking oil and bakery shortening. In the first part of thi...

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Bibliographic Details
Main Author:	Abd Latip, Razam
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Cooking (Oils and fats) Oils and fats, Edible Stearin
Online Access:	http://psasir.upm.edu.my/id/eprint/39206/ http://psasir.upm.edu.my/id/eprint/39206/1/FBSB%202012%2037.pdf

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