Use of palm oil and butterfat as shortenings for short-dough biscuits : Sensory and instrumental analysis.

by Nor Aini, Idris, autor. aut 41802, Abdul, Halim Hassan. 42594, Aminah, Abdullah. 56882, Mamat, Shafie Embong. 56883

Use of palm oil and butterfat as shortenings for short-dough biscuits : Sensory and instrumental analysis.

by Nor Aini, Idris, autor. aut 41802, Abdul, Halim Hassan. 42594, Aminah, Abdullah. 56882, Mamat, Shafie Embong. 56883

Polymorphism of Anhydrous Milk Fat as affected by the addition of Palm Stearins.

by Nor Hayati Ibrahim, autor. aut 57168, Aminah Abdullah. 56882, Mamot Said. 57169, Noor Lida Habi Mat Dian. 49106, Nor Aini Idris. 41802, Yaakob Che Man. 54142, Food Science Programme, School of Chemistry Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia. 57170, Food Technology Department, Faculty of Food Science and Technology, Universiti Putra Malaysia. 57171

Polymorphism of Anhydrous Milk Fat as affected by the addition of Palm Stearins.

by Nor Hayati Ibrahim, autor. aut 57168, Aminah Abdullah. 56882, Mamot Said. 57169, Noor Lida Habi Mat Dian. 49106, Nor Aini Idris. 41802, Yaakob Che Man. 54142, Food Science Programme, School of Chemistry Science and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia. 57170, Food Technology Department, Faculty of Food Science and Technology, Universiti Putra Malaysia. 57171