KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing the Melting Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine]

Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research...

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Detalhes bibliográficos

Principais autores:	Zita L. Sarungallo, Soewarno T. Soekarto, Slamet Budijanto
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-03-01
coleção:	Jurnal Teknologi dan Industri Pangan
Assuntos:	Beeswax lipozyme low calory margarine melting point Mucor miehei transesterification
Acesso em linha:	https://journal.ipb.ac.id/jtip/article/view/4347
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