Comparing the thermo-physical characteristics of lard and selected plant fats

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Comparing the thermo-physical characteristics of lard and selected plant fats

A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (Persea americana), cocoa butter (Theobroma cacao L.), palm oil (Elaeis guinensis) and mee fat (...

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Bibliographic Details
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Cientificas 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/60524/ http://psasir.upm.edu.my/id/eprint/60524/1/60524.pdf

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