Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicoch...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100666/ https://www.sciencedirect.com/science/article/pii/S030881462201216X |
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