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Phase Composition During Palm Olein Fractionation and its Effect on Soft PMF and Superolein Quality

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Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips

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Trans -free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein

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