Figure 5. Fatty acid GC Chromatogram of non-interesterified (50:50) Shea stearin/fluted pumpkin seed oil blend.


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

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

American Journal of Food Science and Technology. 2018, 6(4), 187-194 doi:10.12691/ajfst-6-4-8