Blending of Palm Mid-Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative
Author:
Affiliation:
1. ; School of Science; Monash University Malaysia; Bandar Sunway Selangor D.E. 47500 Malaysia
2. ; Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia (UPM); Serdang Selangor D.E. 43400 Malaysia
Funder
Fundamental Research Grant Scheme (FRGS)
School of Science
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/article/10.1007/s11746-016-2880-z/fulltext.html
Reference28 articles.
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4. Short spacings and polymorphic forms of natural and commercial solid fats: a review;d'Souza;J Am Oil Chem Soc,1990
5. Fats for confectionery coatings and fillings;Talbot,2009
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