Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats

被引：0

作者：

Jeyarani, T. ^{[1
]}

Reddy, S. Yella ^{[1
]}

机构：

[1] Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore 570013, India

来源：

JAOCS, Journal of the American Oil Chemists' Society | 1999年 / 76卷 / 12期

关键词：

The authors thank Dr. G. Ramanatham; head of the Department of Lipid Science and Traditional Foods; and Dr. V. Prakash; director of CFTRI for their keen interest in this work. The authors also thank the Technology Mission for Oilseeds and Pulses and the Ministry of Agriculture; Government of India; New Delhi; India; for funding this project;

D O I：

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学科分类号：

摘要：

引用

页码：1431 / 1436

共 7 条

[1] Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats
Jeyarani, T
Reddy, SY
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1999, 76 (12) : 1431 - 1436
[2] Cocoa butter extenders from Kokum (garcinia indica) and Phulwara (madhuca butyracea) butter
Reddy, S.Yella, 1600, Publ by American Oil Chemists' Soc, Champaign, IL, United States (71):
[3] COCOA BUTTER EXTENDERS FROM KOKUM (GARCINIA-INDICA) AND PHULWARA (MADHUCA-BUTYRACEA) BUTTER
REDDY, SY
PRABHAKAR, JV
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1994, 71 (02) : 217 - 219
[4] Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate
Maheshwari, B
Reddy, SY
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (01) : 135 - 140
[5] Extraction of cocoa butter alternative from kokum (Garcinia indica) kernel by three phase partitioning
Vidhate, Ganesh S.
Singhal, Rekha S.
JOURNAL OF FOOD ENGINEERING, 2013, 117 (04) : 464 - 466
[6] Kokum (garcinia indica) butter yield from selections and their storage stability after treatment
Patil, Shankargouda
Kattimani, K.N.
Journal of Food Science and Technology, 2009, 46 (04) : 371 - 373
[7] Kokum (Garcinia indica) butter yield from selections and their storage stability after treatment
Patil, Shankargouda
Kattimani, K. N.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (04): : 371 - 373

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