Differentiation of lard from other fat in pastry products using fourier transform infrared spectroscopy combined multivariate analysis

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Differentiation of lard from other fat in pastry products using fourier transform infrared spectroscopy combined multivariate analysis

The determination of lard in pastry products is increasing important in the food industry. Hence, this study was used Fourier transform infrared (FTIR) spectroscopy combined with chemometric analysis for investigating the lard adulteration in the pastry products. The objectives of the study were to...

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Bibliographic Details
Main Author:	Mohamed Rani, Wan Siti Farizan
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Pastry
Online Access:	http://psasir.upm.edu.my/id/eprint/56827/ http://psasir.upm.edu.my/id/eprint/56827/1/IPPH%202014%203.pdf

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