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Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by twoâstage fractionation technique
Azzatul, F., Jahurul, M.H.A, Norliza, J., Norazlina, M.R., Hasmadi, M., Sharifudin, M.S., Patricia, M., Lee, J.S, Shihabul, A., Noorakmar, A.W.Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14772
Date:
August, 2020
File:
PDF, 9.88 MB
2020