Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products

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Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products

Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional characteristics of lipid systems. These low‐cost industrial products are regarded as raw materials in l...

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Bibliographic Details
Main Authors:	Akanda, Md. Jahurul Haque, M.R., Norazlina, F.S., Azzatul, Shaarani, Sharifudin, Mamat, Hasmadi, Lee, Jau Shya, J., Norliza, A.H., Mansoor, Selamat, Jinap, Khan, Firoz, Matanjun, Patricia, Sarker, Md Zaidul Islam
Format:	Article
Language:	English
Published:	Taylor and Francis 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/89147/ http://psasir.upm.edu.my/id/eprint/89147/1/FATS.pdf

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