✦ LIBER ✦

MELTING CHARACTERISTIC AND SOLID FAT CONTENT OF MILK FAT AND PALM STEARIN BLENDS BEFORE AND AFTER ENZYMATIC INTERESTERIFICATION

✍ Scribed by I. NOR HAYATI; A. AMINAH; S. MAMOT; I. NOR AINI; H.M. NOOR LIDA; S. SABARIAH

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Melting and solidification characteristi

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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

TAG composition and solid fat content of

✍ H. M. D. Noor Lida; K. Sundram; W. L. Siew; A. Aminah; S. Mamot 📂 Article 📅 2002 🏛 Springer-Verlag 🌐 English ⚖ 135 KB

Physical properties of lipase-catalyzed

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

Chemical and enzymatic interesterificati

✍ Latifeh Ahmadi; Amanda J. Wright; Alejandro G. Marangoni 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 645 KB