Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter

International Food Research Journal

Volumn 21, Issue 3, 2014, Pages 983-987

  Zzaman, W ^a,c   Issara, U ^b   Febrianto, N F ^a   Yang, T A ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b MAE FAH LUANG UNIVERSITY   (Thailand)

^c SHAHJALAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Bangladesh)

Author keywords

Chocolate; Cocoa butter; Fatty acid; Rambutan fat; Rheology

Indexed keywords

EID: 84900801839     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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