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Preparation and evaluation of cream filling used in cake / Atef Aiad Barsoum Ghaly ; Supervised Mohamed Khairy Sayed Morsi , Samy Mohamed Galal Abdelaziz

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Atef Aiad Barsoum Ghaly , 2013Description: 92 P. : charts , facsimiles ; 25cmOther title:
  • اعداد وتقييم كريم الحشو المستخدم فى الكيك [Added title page title]
Subject(s): Online resources: Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: 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.
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2013.At.P (Browse shelf(Opens below)) Not for loan 01010110060931000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2013.At.P (Browse shelf(Opens below)) 60931.CD Not for loan 01020110060931000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

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.

Issued also as CD

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