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$Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver$

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

by Amir, HMS, Hasmadi, M, Jahurul, MHA, Lee, JS, Noorakmar, AW, Norazlina, MR, Patricia, M, Riman, I, Sharifudin, MS
Published 2020

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$Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver$

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

by Amir, H.M.S, Hasmadi, M., Jahurul, M.H.A, Lee, J.S, Noorakmar, A.W, Norazlina, M.R, Patricia, M., Riman, I., Sharifudin, M.S
Published 2020

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