A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 6, 2002, Pages 583-588

  Shamsi, K ^a   Che Man, Y B ^a   Yusoff, M S A ^b   Jinap, S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

FAC; Non dairy whipping cream; RBD palm kernel oil; RBD palm oil; Stability

Indexed keywords

COMPOSITION EFFECTS; ENVIRONMENTAL TESTING; FATTY ACIDS; IODINE; OILS AND FATS; THERMAL EFFECTS;

DAIRY WHIPPING CREAM; FOAM STABILITY; NONDAIRY CREAMS; PALM OIL BASED WHIPPING CREAM;

FOOD PRODUCTS;

EID: 0036610394     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0526-2     Document Type: Article

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