Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends-Reference-Cited by-同舟云学术

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Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends

Published:1994-08 Issue:8 Volume:71 Page:803-806
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Ali A. R. Md.¹,Dimick P. S.²³

Affiliation:

1. ; Department of Food Science and Nutrition; Universiti Kebangsaan Malaysia; Bangi Selangor 43600 Malaysia

2. ; Department of Food Science; Pennsylvania State University; University Park Pennsylvania 16802

3. ; Department of Food Science, 116 Borland Laboratory; Pennsylvania State University; University Park PA 16802

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference6 articles.

1. Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry

2. Kheiri , M.S.A. PORIM Occasional Paper 4 1982

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