Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

Author: Ming L.O.   Ghazali H.M.   Let C.C.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.63, Iss.2, 1998-10, pp. : 155-159

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content