Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application

In this study, the ternary blends of palm kernel oil (PKO), soybean oil (SBO) and two types of palm stearin (PS) (PS33 and PS38) were systematically prepared and evaluated for their application as an alternative to milk fat in frozen dessert. The physicochemical characteristics namely fatty acids co...

Descripción completa

Detalles Bibliográficos
Autores principales: Hasan, T., Thoo, Y. Y., Chew, C. L., Kong, P. S., Siow, L. F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9304505/
https://www.ncbi.nlm.nih.gov/pubmed/35872746
http://dx.doi.org/10.1007/s13197-022-05507-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9304505/
https://www.ncbi.nlm.nih.gov/pubmed/35872746
http://dx.doi.org/10.1007/s13197-022-05507-z

Ejemplares similares