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Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends
A.R. Norizzah, C.L. Chong, C.S. Cheow, O. ZalihaVolume:
86
Year:
2004
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2003.09.030
File:
PDF, 513 KB
english, 2004