Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)

Muhammad Arif Darmawana Department of Chemical Engineering, Universitas Indonesia, Depok, IndonesiaView further author information

Muhammad Yusuf Arya Ramadhana Department of Chemical Engineering, Universitas Indonesia, Depok, IndonesiaView further author information

Catia Angli Curiea Department of Chemical Engineering, Universitas Indonesia, Depok, IndonesiaView further author information

Muhammad Sahlana Department of Chemical Engineering, Universitas Indonesia, Depok, Indonesia;b Research Center for Biomedical Engineering, Universitas Indonesia, Depok, IndonesiaView further author information

Tania Surya Utamia Department of Chemical Engineering, Universitas Indonesia, Depok, IndonesiaView further author information

Suraini Abd-Azizc Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, MalaysiaView further author information

Patrick Cognetd Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, FranceView further author information

Mohamed Kheireddine Arouae Centre for Carbon Dioxide Capture and Utilization (CCDCU), School of Science and Technology, Sunway University, Petaling Jaya, Malaysia

https://orcid.org/0000-0002-9388-5439 View further author information

Misri Gozana Department of Chemical Engineering, Universitas Indonesia, Depok, IndonesiaCorrespondence[email protected]
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Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)

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