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Confectionery fat
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DSC
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Mangifera pajang fat
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Stearin fractions
Thermal properties
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ALMOND FAT
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Acetone
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BLENDS
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CHOCOLATE
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Confectionery products
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DIFFERENTIAL SCANNING CALORIMETRY
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Glycerol
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High temperature
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MIXTURES
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Melting
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Melting curves
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PALM OIL
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Polymorphic behavior
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Polymorphic forms
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STEARIN
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Systems engineering
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THERMAL-BEHAVIOR
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Thermal techniques
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Triacylglycerols
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Tropics
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1by Amir, HMS, Hasmadi, M, Jahurul, MHA, Lee, JS, Noorakmar, AW, Norazlina, MR, Patricia, M, Riman, I, Sharifudin, MSSubjects: “...DSC...”
Published 2020
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2by 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.SSubjects: “...DSC...”
Published 2020
View Fulltext in Publisher
View in Scopus
Article