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Characterization of Crystallization and Melting Profiles of Blends of Palm mid Fraction, Virgin Coconut Oil and Canola Oil as Cocoa Butter Substitutes Using Differential Scanning Calorimetry and Pulse Nuclear Magnetic Resonance

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Title: Characterization of Crystallization and Melting Profiles of Blends of Palm mid Fraction, Virgin Coconut Oil and Canola Oil as Cocoa Butter Substitutes Using Differential Scanning Calorimetry and Pulse Nuclear Magnetic Resonance

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: 4

Language: English

DOI: 10.5829/idosi.aejaes.2015.15.4.12597

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

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