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NTIS 바로가기European journal of lipid science and technology : EJLST, v.120 no.3, 2018년, pp.1700205 -
Biswas, Nirupam (School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor D.E., Malaysia) , Cheow, Yuen Lin (School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor D.E., Malaysia) , Tan, Chin Ping (Faculty of Food Science and Technology, Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor D.E., Malaysia) , Siow, Lee Fong (School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor D.E., Malaysia)
Ternary‐blend of palm mid‐fraction/palm kernel oil/palm stearin shows comparable palmitic (P), oleic (O), and POP compositions to cocoa butter (CB) which is selected to produce cocoa butter substitute (CBS) using enzymatic interesterification. This study aims to investigate physicochemic...
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