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Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent
Sonwai, Sopark, Kaphueakngam, Phimnipha, Flood, AdrianVolume:
51
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-012-0808-7
Date:
October, 2014
File:
PDF, 453 KB
english, 2014