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...
Saved in:
Main Authors: | , , , , , |
---|---|
Format: | Journal Contribution |
Language: | English |
Published: |
2021
|
Subjects: | |
Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/18638 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|