Applications and eﬀects of monoglycerides on frozen dessert stability

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Applications and eﬀects of monoglycerides on frozen dessert stability

The main variations in monoglycerides are its fatty acid composition and degree of unsaturation. This study aimed to evaluate monoglycerides of different degree of unsaturation on stability of ice creams, which is also known as frozen desserts because of vegetable fat usage. This was in view of the...

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Bibliographic Details
Main Authors:	Chin, Nyuk Ling, Yusof, Yus Aniza, Lee, Lai Yee, A. Talib, Rosnita, Christensen, E. S., Lim, C. H.
Format:	Article
Language:	English
Published:	Academic Press 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/73185/ http://psasir.upm.edu.my/id/eprint/73185/1/FROZEN.pdf

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