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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Bibliographic Details
Main Authors:	Abd Latip, Razam, Lee, Yee Ying, Tang, Teck Kim, Phuah, Eng Tong, Tan, Chin Ping, Lai, Oi Ming
Format:	Article
Language:	English
Published:	Elsevier 2013
Online Access:	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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