Formulation of zero-transacid shortenings and margarines and other food fats with products of the oil palm
Author:
Affiliation:
1. 17 Grosvenor Rd., Chiswick London W4 4EQ England
2. ; Malaysian Palm Oil Board; Kuala Lumpar Malaysia
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1007/s11746-005-1143-9/fullpdf
Reference45 articles.
1. Palm Oil in Margarines and Shortenings;Duns;J. Am. Oil Chem. Soc.,1985
2. Evaluation of Shortenings Based on Various Palm Oil Products;Idris;J. Sci. Food Agric.,1989
3. Palm Oil Products for Cake Shortenings;Idris,1987
4. Texture Characteristics of Pressed Cookies Based on Palm Oil Shortenings;Idris;Asean Food J.,1992
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