Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate

International Journal of Food Sciences and Nutrition

Volumn 52, Issue 3, 2001, Pages 251-261

  Ali, A ^a   Selamat, J ^a   Che Man, Y B ^a   Suria, A M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON; PALM OIL; TRIACYLGLYCEROL; TRISTEARIN;

ARTICLE; CACAO; COCONUT; CONTROLLED STUDY; FOOD STORAGE; HARDNESS; LIPID COMPOSITION; LIPID STORAGE; LIPID TRANSPORT; MELTING POINT; TEMPERATURE;

THEOBROMA CACAO;

EID: 0034980536     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480020027000-3-7     Document Type: Article

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