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Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend

by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine

American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 16130 Downloads: 15789Like: 0

Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening

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