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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主要な著者:	Artan, Mohamud Yasin, Karim, Roselina, Boo, Huey Chern, Ariffin, Abdul Azis, Che Man, Yaakob, Chin, Nyuk L.
フォーマット:	論文
言語:	English English
出版事項:	IDOSI Publications 2010
オンライン･アクセス:	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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