Physico-chemical properties and quality of palm-based vegetable ghee.
Samples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physica...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Universiti Kebangsaan Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24049/1/Physico.pdf http://psasir.upm.edu.my/id/eprint/24049/ |
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