Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

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Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard proced...

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Bibliographic Details
Main Authors:	Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun Prajanto
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Cientificas 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/60525/ http://psasir.upm.edu.my/id/eprint/60525/1/60525.pdf

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