Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends
Most margarine and bakery fats are produced from hydrogenated oils making the ingestion of large amounts of trans-fatty acids inevitable with consequential health hazards. Taking advantage of its high solid fat content (15%), winged bean oil-based margarine blends (F320 & F322) were prepared...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81756/1/Polymorphism%2C%20textural%20and%20crystallization.pdf http://psasir.upm.edu.my/id/eprint/81756/ https://www.sciencedirect.com/science/article/pii/S0023643818307448 |
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