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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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/18631 |
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