Table 1. Chemical properties of bakery fat made from Shea butter and Telfairia seed oil blend (Non-interesterified, and chemically interesterified blends)

From

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