Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)
vocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor and Francis Ltd.
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/ http://irep.iium.edu.my/56158/13/56158_Composition%20and%20thermal.pdf http://irep.iium.edu.my/56158/2/56158_Composition%20and%20thermal_SCOPUS.pdf |