Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties
A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard proc...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English English English |
| Published: |
Instituto de la Grasa
2017
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/ http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf |
Internet
http://irep.iium.edu.my/56849/http://irep.iium.edu.my/56849/
http://irep.iium.edu.my/56849/
http://irep.iium.edu.my/56849/1/56849-Compatibility%20of%20selected%20plant-based%20shortening.pdf
http://irep.iium.edu.my/56849/2/56849-Compatibility%20of%20selected%20plant-based%20shortening_SCOPUS.pdf
http://irep.iium.edu.my/56849/3/56849-Compatibility%20of%20selected%20plant-based%20shortening_WOS.pdf