Polymorphism, textural and crystallization properties of...

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  • Polymorphism, textural and crystallization properties of...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 9

Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

Makeri, Mohammad, Sahri, Miskandar Mat, Ghazali, Hasanah Mohd, Ahmad, Kharimah, Muhammad, Kharidah
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.09.012
Date:
September, 2018
File:
PDF, 3.79 MB
english, 2018
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