Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture
The effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme-transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. T...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Wiley
2001
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/115552/1/115552.pdf http://psasir.upm.edu.my/id/eprint/115552/ https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2001.tb00190.x |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|