Effects of Blending and Chemical Interesterification on the Rheological Properties and fat Crystal Network of Palm Stearin

RASHID, NORIZZAH BINTI ABD (2007) Effects of Blending and Chemical Interesterification on the Rheological Properties and fat Crystal Network of Palm Stearin. In: UNSPECIFIED.

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Item Type:	Conference or Workshop Item (UNSPECIFIED)
PRISMA ID:	14443
URI:	http://oarr.uitm.edu.my/id/eprint/22243

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