Evaluation of shortenings based on various palm oil products-Reference-Cited by-同舟云学术

Evaluation of shortenings based on various palm oil products

Published:1989 Issue:4 Volume:46 Page:481-493
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Idris Nor Aini,Berger Kurt G,Ong Augustine S H

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference11 articles.

1. Anon 1982 Food Fats and Oils. Institute of Shortening and Edible Oils, Inc. Washington, DC.

2. AOCS 1984 Official and Tentative Methods of Analysis (2nd edn). Americal Oil Chemists Society, Chicago, IL.

3. 1985 The function of fats in bakery products. Paper No 5, presented at First Product Technology Course, Bandar Baru Bangi, Selangor, Malaysia, 12–26 November.

4. 1974 The physical structure of shortenings. Paper presented at Mini Symposium, ‘Oils and Fats’, 10th Anniversary Symposium of Institute of Food Science and Technology, UK.

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