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

RASHID, NORIZZAH BINTI ABD (2002) Effects of Blending and Chemical Interesterification on the Rheological Properties and fat Crystal Network of Palm Stearin. ISSN 1675-2414

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Item Type:	Article
PRISMA ID:	20237
URI:	http://oarr.uitm.edu.my/id/eprint/4352

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