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Effect of emulsion temperature on physical properties of palm oil-based margarine

  • Published:2002-12 Issue:12 Volume:79 Page:1163-1168
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Amer Oil Chem Soc

Author:

Miskandar M. S.12,Che Man Y. B.1,Yusoff M. S. A.2,Abdul Rahman R.1

Affiliation:

1. ; Department of Food Technology, Faculty of Food Science and Biotechnology; Universiti Putra Malaysia; Serdang 43400 UPM Selangor D.E. Malaysia

2. ; Malaysian Palm Oil Board; Kajang 43000 Selangor D.E. Malaysia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference25 articles.

1. Margarine Technology;Faur,1996

2. Table Spreads and Shortening;Chrysam,1985

3. Margarine Oils: Finished Product Quality;Wiederman;J.Am. Oil Chem. Soc.,1972

4. Nor Aini , I. A Variety of Bakery Products Can Be Made with Palm Oil Based Shortenings PORIM Information Series 1 4 1992
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