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Crystallization and Melting Profiles of Blends of Palm Mid Fraction, Virgin Coconut Oil and Canola Oil as Cocoa Butter Substitutes as Determined Using Differential Scanning Calorimeter and Pulse Nuclear Magnetic Resonance Techniques

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Title: Crystallization and Melting Profiles of Blends of Palm Mid Fraction, Virgin Coconut Oil and Canola Oil as Cocoa Butter Substitutes as Determined Using Differential Scanning Calorimeter and Pulse Nuclear Magnetic Resonance Techniques

Authors: A.B. Aftar Mizan, M.K. Ayob, A.G. Ma’aruf, M. Mohamad Yusof and I. Izreen

Journal: American-Eurasian journal of agricultural & environmental sciences

HEC Recognition History
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Year: 2015

Volume: 15

Issue: 7

Language: English

Categories
Food Analysis (23) Food Science (9432) Food Technology (585) Chemistry (7379) Materials Science (8025)

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