✦ LIBER ✦

Melting and solidification characteristics of confectionery fats: Anhydrous milk fat, cocoa butter and palm kernel stearin blends

✍ Scribed by A. R. Md. Ali; P. S. Dimick

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The crystallization of cocoa butter and

✍ E. H. Steiner 📂 Article 📅 1956 🏛 John Wiley and Sons 🌐 English ⚖ 677 KB

MELTING CHARACTERISTIC AND SOLID FAT CON

✍ I. NOR HAYATI; A. AMINAH; S. MAMOT; I. NOR AINI; H.M. NOOR LIDA; S. SABARIAH 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 779 KB

Chemical and physical characteristics of

✍ S. Sabariah; A. R. Md. Ali; C. L. Chong 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 475 KB

Physical properties of lipase-catalyzed

✍ O.M. Lai; H.M. Ghazali; France Cho; C.L. Chong 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 210 KB

Mixtures of palm kernel oil with cocoa b

✍ Sara D. Williams; Kelly L. Ransom-Painter; Richard W. Hartel 📂 Article 📅 1997 🏛 Springer-Verlag 🌐 English ⚖ 612 KB

Blending of mango kernel fat and palm oi

✍ Sonwai, Sopark; Kaphueakngam, Phimnipha; Flood, Adrian 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 453 KB