Effect of blending on physico-chemical properties of palm oil and palm oil products with soyabean oil
Palm stearin is a co-product of olein production. There is a considerable potential for the use of palm stearin in the edible food industry if the physical and chemical properties can be modified. In this study, palm oil, soft and hard stearins were blended with 10% to 90% (w/w) of soyabean oil. The...
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| Main Authors: | , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/18126 |
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