Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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3. Lipid and hardness characteristics of cocoa butters from different geographic regions;Chaiseri;Journal of the American Oil Chemist’s Society,1989
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5. Production of cocoa butter equivalents from prickly-pear juice fermentation by an unsaturated fatty acid auxotroph of Crytococcus curvatus grown in batch culture;Hassan;Process Biochemistry,1995
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