Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit

Post-crystallisation is a hardening phenomenon in margarine and shortening after production. The choice of oils and fats, diacylglycerol (DAG) content and processing are several ways identified that could overcome post-crystallisation problem. There have been studies to understand this phenomenon, t...

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Bibliographic Details
Main Authors: Rafidah Abd Hamid, Zaliha Omar, Sivaruby Kanagaratnam, Miskandar Mat Sahri, Noor Lida Habi Mat Dian, Rosnani Osman
Format: Journal Contribution
Published: 2021
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/18638
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