An overview of effectiveness plant-based shortening in substituting lard properties towards bakery products / Nurul Nadhirah Said and Nur Rabiatul Adawiah Mohammad Noor
Animal-based fat like lard is a fatty substance known for imparting a flavourful, yeasty aroma and the perfect soft texture towards bakery products like cakes, pastries, and bread. The prohibition under religious restriction in using lard and high saturated fat content drove the usage of modified ve...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
2021.
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| Online Access: | Link Metadata |
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Internet
Link Metadata3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |