Physicochemical and sensory characteristics of palm olein and peanut oil blends.
Blending is the simplest method used to modify oils and fats for improved functionality. Blends of palm olein (PO) (90, 80, 70 and 60% v/v) with peanut oil (PnO) (10, 20, 30 and 40% v/v) were made and changes in their physicochemical and sensory characteristics were determined. Changes in physicoc...
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| 格式: | Article |
| 语言: | English English |
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Wfl Publisher
2009
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/16203/1/Physicochemical%20and%20sensory%20characteristics%20of%20palm%20olein%20and%20peanut%20oil%20blends.pdf |
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