Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine

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Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine

The optimum processing conditions are as important as the product formulation in margarine production. However, the effects of the processing parameters, especially the emulsion temperature, flow rate, product temperature and pin-worker speed, have not yet been thoroughly investigated. This study...

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Bibliographic Details
Main Author:	Mat Sahri, Miskandar
Format:	Thesis
Language:	English English
Published:	2002
Subjects:	Food - Biotechnology Margarine - Processing Agricultural processing
Online Access:	http://psasir.upm.edu.my/id/eprint/8485/ http://psasir.upm.edu.my/id/eprint/8485/1/FSMB_2002_21_IR.pdf

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