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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Journal Contribution |
| Language: | English |
| Published: |
2023
|
| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/22329 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|