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The crystallization of cocoa butter and alternative fats. II.—Palm kernel stearins and their mixtures with cocoa butter and butter fat

✍ Scribed by E. H. Steiner

Publisher: John Wiley and Sons
Year: 1956
Tongue: English
Weight: 677 KB
Volume: 7
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740070607

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