Maximizing the use of palm stearin in vegetable ghee (Vanasapati)
Hydrogenated fats are currently the desired fats in the formulations of vegetable ghee as they are able to crystallize homogenously forming distinguish granular crystals. However, health trends are facing out hydrogenated fats as their trans fatty acids are associated with cardio vascular diseases....
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| Main Authors: | , , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysian Palm Oil Board
2014
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/8244 |
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