Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in differen...

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Bibliographic Details

Main Authors:	Abd. Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzillah, Nurulhidayah, Miskandar, Mat Sahri
Format:	Article
Language:	en en
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
Subjects:	S Agriculture (General) TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/57461/1/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin.pdf http://irep.iium.edu.my/57461/7/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin%20blends_scopus.pdf http://irep.iium.edu.my/57461/ http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(15)%20R1.pdf
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