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posted on 2021-08-25, 23:04 authored by Chamodini Nisansala Thilakarathna
Seed oil is characterized and modified by fractionation and enzymatic interesterification to evaluate the potential as a cocoa butter substitute in manufacturing chocolates.

History

Year

2021

Institution

Monash University

Faculty

Science

Student type

  • PhD

ORCID

https://orcid.org/0000-0003-2848-2374

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    Categories

    Keywords

    MonashVYTseed oilChocolateEnzymesFood Sciences not elsewhere classifiedFood Processing

    Licence

    CC BY 4.0

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