𝔖 Bobbio Scriptorium
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Rheological characteristics of milkfat and milkfat-blend sucrose polyesters

✍ Scribed by Drake, M.A.; Ma, L.; Swanson, B.G.; Barbosa Cánovas, G.V.

Book ID
122983470
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
534 KB
Volume
27
Category
Article
ISSN
0963-9969

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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