Blended palm fractions as confectionery fats: a preliminary study

The study looked into the mouldability of cocoa butter alternative (CBA) from blended palm fractions namely palm mid fraction (PMF) IV 45, palm kernel oil (PKO) and palm stearin (POs) IV 33 and IV 14 for the production of chocolate bar. PMF, PKO and POs IV 33 and IV 14 were blended in eight differen...

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Bibliographic Details
Main Authors: Norazura Aila Mohd Hassim, Sivaruby Kanagaratnam, Noor Lida Habi Mat Dian
Format: Journal Contribution
Language:English
Published: 2023
Subjects:
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/22329
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