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Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends
A. R. Md. Ali, P. S. DimickVolume:
71
Language:
english
Pages:
4
DOI:
10.1007/bf02540452
Date:
August, 1994
File:
PDF, 326 KB
english, 1994