Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
| Image |  |
|---|---|
| Description | scientific article published on 11 June 2013 |
| Author/s |
author: Oi-Ming Lai Yee-Ying Lee Chin-Ping Tan Eng-Tong Phuah Razam Ab Latip Teck-Kim Tang |
| Publication date | June 11, 2013 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |