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Evaluation of shortenings based on various palm oil products

โœ Scribed by Nor Aini Idris; Kurt G Berger; Augustine S H Ong

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
539 KB
Volume
46
Category
Article
ISSN
0022-5142

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## A i n i , M. S . E m b o n g , A . A m i n a h , A . R . M d . A l i a n d C . H . Che M a i m o n \* Slip melting points of shortenings based on modified palm oils, milkfat and low melting milkfat fraction ranged from 33.8 to 43.7"C us- ing 16 hr tempering and 36.5 to 46.1"C using 1 hr temperi