Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in differen...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/57461/ http://irep.iium.edu.my/57461/ http://irep.iium.edu.my/57461/1/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin.pdf |
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