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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| 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/0/18638 |
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