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Melting Characteristic and Solid Fat Content of Milk Fat and Palm Stearin Blends Before and After Enzymatic Interesterification


Melting Characteristic and Solid Fat Content of Milk Fat and Palm Stearin Blends Before and After Enzymatic Interesterification



Journal of Food Lipids 7(3): 175-193



DOI: 10.1111/j.1745-4522.2000.tb00170.x


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Accession: 070270051

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