| Title : Characterization of low saturation palm oil products after continuous enzymatic interesterification and dry fractionation - Huey_2009_J.Food.Sci_74_E177 |
| Author(s) : Huey SM , Hock CC , Lin SW |
| Ref : J Food Sci , 74 :E177 , 2009 |
| Abstract : Huey_2009_J.Food.Sci_74_E177 |
| ESTHER : Huey_2009_J.Food.Sci_74_E177 |
| PubMedSearch : Huey_2009_J.Food.Sci_74_E177 |
| PubMedID: 19490322 |
| Title : High oleic enhancement of palm olein via enzymatic interesterification - Lin_2009_J.Oleo.Sci_58_549 |
| Author(s) : Lin SW , Huey SM |
| Ref : J Oleo Sci , 58 :549 , 2009 |
| Abstract : Lin_2009_J.Oleo.Sci_58_549 |
| ESTHER : Lin_2009_J.Oleo.Sci_58_549 |
| PubMedSearch : Lin_2009_J.Oleo.Sci_58_549 |
| PubMedID: 19844069 |