Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
The stearin fraction of palm-based diacylglycerol (PDAGS) was produced from dry fractionation of palm-based diacylglycerol (PDAG). Bakery shortening blends were produced by mixing PDAGS with either palm mid fraction, PMF (PDAGS/PMF), palm olein, POL(PDAGS/POL) or sunflower oil, SFO (PDAGS/SFO) at PD...
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| Main Authors: | , , , , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
Elsevier
2013
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/28081/1/28081.pdf http://psasir.upm.edu.my/id/eprint/28081/ http://www.sciencedirect.com/science/article/pii/S0308814613007206 |
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