Influence of enzymatic and chemical interesterification on...

Food Research International 2018 / 04 Vol. 106

Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends

Norizzah, Abd Rashid, Nur Azimah, Kamarulzaman, Zaliha, Omar
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Volume:
106
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.02.001
Date:
April, 2018
File:
PDF, 30.17 MB
english, 2018
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