EFFECTS OF EMULSIFIERS ON CRYSTALLIZATION PROPERTIES OF...

Journal of Food Lipids 2006 Vol. 13; Iss. 1

EFFECTS OF EMULSIFIERS ON CRYSTALLIZATION PROPERTIES OF LOW-MELTING BLENDS OF PALM OIL AND OLEIN

M.S. MISKANDAR, Y.B. CHE MAN, R. ABDUL RAHMAN, I. NOR AINI, M.S.A. YUSOFF
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Volume:
13
Year:
2006
Language:
english
Pages:
16
DOI:
10.1111/j.1745-4522.2006.00034.x
File:
PDF, 305 KB
english, 2006
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