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Physical and textural characteristics of some North American shortenings

✍ Scribed by L. de Man; J. M. de Man; B. Blackman

Book ID: 112818279
Publisher: Springer-Verlag
Year: 1991
Tongue: English
Weight: 638 KB
Volume: 68
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02662318

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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