Formulation of fat substitute using plant-based fats simulating the properties of lard
Lard (LD) is a solid fat used as shortening in the manufacture of bread, cakes, cookies and other products due to its flavor and physical properties. However, the limitation of lard applications were concerned as the Muslims, Jews and vegetarians are not permissible to consume both pork and lard in...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/66210/1/IPPH%202015%207%20IR.pdf http://psasir.upm.edu.my/id/eprint/66210/ |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |
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