Bibliographic Details
Main Authors:	Jahurul, M.H.A., Jing, Y.W., Foong, C.Y., Shaarani, S.M., Zaidul, I.S.M., Jinap, S., Hasmadi, M., Ali, Md. Eaqub, Nyam, K.L.
Format:	Article
Published:	Elsevier 2017
Subjects:	Q Science (General) QH301 Biology
Online Access:	http://eprints.um.edu.my/17585/ https://doi.org/10.1016/j.lwt.2017.06.018
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Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
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Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
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$Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends$

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
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Supercritical carbon dioxide (SC-CO2) extraction of mango seed kernel contain cocoa butter analogy fats
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Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
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Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
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Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
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Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
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Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
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Trends in blending vegetable fats and oils for cocoa butter alternative application: a review
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$Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique$

Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique
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A cocoa butter replacer
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