Enzymatic interesterification of palm fractions for the pro-duction of cocoa butter alternatives

Cocoa butter is the most preferable confectionery fat. In spite of this, cocoa butter alternatives (CBA) are also highly sought-after confectionery fats due to low supply and higher cost of cocoa butter. In the pursuit to produce palm-based CBA, various technological modification techniques have bee...

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Bibliographic Details
Main Authors: Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian
Format: Journal Contribution
Published: 2021
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/18631
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