The influence of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread.
The objective of the study was to determine the effect of different formulations of palm oil/palm stearin-based shortenings on the quality of white bread. In total, eight formulations of bread were prepared, while those made without shortening were used as comparisons with other formulations. The fa...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
IDOSI Publications
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17212/1/The%20influence%20of%20different%20formulations%20of%20palm%20oil.pdf http://psasir.upm.edu.my/id/eprint/17212/ |
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