✦ LIBER ✦

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats

✍ Scribed by S. Saadi; A.A. Ariffin; H.M. Ghazali; M.S. Miskandar; S.M. Abdulkarim; H.C. Boo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of chemical interesterification o

✍ Noor Lida Habi Mat Dian; Kalyana Sundram; Nor Aini Idris 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 267 KB 👁 1 views

Effects of chemical interesterification

✍ Ihsan Karabulut; Semra Turan; Gürol Ergin 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 189 KB

Effects of Degree of Enzymatic Intereste

✍ Zhang, Hong; Smith, Paul; Adler-Nissen, Jens 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 521 KB

Effect of TAG composition on the solid f

✍ Veerle De Graef; Jeroen Vereecken; Kevin W. Smith; Krish Bhaggan; Koen Dewettinc 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 876 KB

Effect of Solid Fat Content on Structure

✍ Kristine K. Sung; H. Douglas Goff 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 317 KB