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MELTING CHARACTERISTIC AND SOLID FAT CONTENT OF MILK FAT AND PALM STEARIN BLENDS BEFORE AND AFTER ENZYMATIC INTERESTERIFICATION
I. NOR HAYATI, A. AMINAH, S. MAMOT, I. NOR AINI, H.M. NOOR LIDA, S. SABARIAHVolume:
7
Year:
2000
Language:
english
Pages:
19
DOI:
10.1111/j.1745-4522.2000.tb00170.x
File:
PDF, 779 KB
english, 2000