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Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties

A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard proc...

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Bibliographic Details
Main Authors: Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto
Format: Article
Language:English
English
English
Published: Instituto de la Grasa 2017
Subjects:
TP670 Oils, fats, waxes
Online Access:http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf
http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf
http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf
http://irep.iium.edu.my/56849/
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648/2062
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Internet

http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf
http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf
http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf
http://irep.iium.edu.my/56849/
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648/2062

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