Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

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Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

Most margarine and bakery fats are produced from hydrogenated oils making the ingestion of large amounts of trans-fatty acids inevitable with consequential health hazards. Taking advantage of its high solid fat content (15%), winged bean oil-based margarine blends (F320 & F322) were prepared...

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Bibliographic Details
Main Authors:	Makeri, Mohammad, Mat Sahri, Miskandar, Mohd Ghazali, Hasanah, Ahmad, Kharimah, Muhammad, Kharidah
Format:	Article
Language:	English
Published:	Academic Press 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/81756/ http://psasir.upm.edu.my/id/eprint/81756/1/Polymorphism%2C%20textural%20and%20crystallization.pdf

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