A study for margarine quality in production

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The aim of the study was to determine correlations between process parameters and quality characteristics of pastry margarine. The study revealed that there are correlations between baking product quality and process conditions. Main process parameters in this study were crystallisation unit temperature and solid fat content of emulsion. The outcomes of this study may help to developed pastry margarine with better baking quality. thank you so much for helping me in this study to ITU food engineer department.