TY  - BOOK
AU  - Atef Aiad Barsoum Ghaly
AU  - Mohamed Khairy Sayed Morsi , 
AU  - Samy Mohamed Galal Abdelaziz , 
TI  - Preparation and evaluation of cream filling used in cake / 
PY  - 2013///
CY  - Cairo : 
PB  - Atef Aiad Barsoum Ghaly , 
KW  - Cream base
KW  - Cream filligy
KW  - Filling shortening
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology; Issued also as CD
N2  - Four types of fats (coconut oil (CNO), palm oil (PO), palm stearin (PS) and partially hydrogenated palm kernel oil (PHPKO), were used to prepare 39 different formulations of cream fat. CNO samples were blended with up to 90% of FHPKO or PS while PO samples were blended with up to 90% PHPKO or PS .Blends were mixed with only one emulsifier mixture consisted of : 1.5% Poly glycerol ester (PGE),0.5% lecithin (LE), 1 % polysorbate 60 (PS) and 3.5% Mono and Di-glycerides to obtain cream fat.
UR  - http://172.23.153.220/th.pdf
ER  -