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A study on the crystal structure of palm oil-based whipping cream

  • Published:2003-05 Issue:5 Volume:80 Page:409-415
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Amer Oil Chem Soc

Author:

Che Man Y. B.1,Shamsi K.1,Yusoff M. S. A.2,Jinap S.3

Affiliation:

1. ; Department of Food Technology, Faculty of Food Science and Biotechnology; University Putra Malaysia; 43400 Serdang Selangor Malaysia

2. ; 6 Persiaran Institusi; Malaysian Palm Oil Board; Bandar Baru Bangi, 4300 Kajang, Kuala Lumpur Malaysia

3. ; Department of Food Science, Faculty of Food Science and Biotechnology; University Putra Malaysia; 43400 Serdang Selangor Malaysia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Crystallization Behavior of Fats and Lipids-A Review;Sato;Chem. Eng. Sci.,2001

2. Palm Oil as a Component for High Quality Margarine and Shortening Formulations;deMan;Malays. Oil Sci. Technol.

3. Recent Advances in the Destabilization of Dairy Emulsions;Darling;J. Dairy Res.,1982

4. Phase Behavior of Fats and Their Mixtures;Timms;Prog. Lipid Res.,1984

5. Fat in Baking;Eliasson,1997
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