| Title : Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends - Norizzah_2018_Food.Res.Int_106_982 |
| Author(s) : Norizzah AR , Nur Azimah K , Zaliha O |
| Ref : Food Res Int , 106 :982 , 2018 |
| Abstract : Norizzah_2018_Food.Res.Int_106_982 |
| ESTHER : Norizzah_2018_Food.Res.Int_106_982 |
| PubMedSearch : Norizzah_2018_Food.Res.Int_106_982 |
| PubMedID: 29580013 |
Norizzah AR, Nur Azimah K, Zaliha O (2018)
Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends
Food Res Int
106 :982
Norizzah AR, Nur Azimah K, Zaliha O (2018)
Food Res Int
106 :982