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Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
Ab Latip, Razam, Lee, Yee-Ying, Tang, Teck-Kim, Phuah, Eng-Tong, Lee, Choon-Min, Tan, Chin-Ping, Lai, Oi-MingVolume:
1
Language:
english
Journal:
PeerJ
DOI:
10.7717/peerj.72
Date:
May, 2013
File:
PDF, 1.65 MB
english, 2013