Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

Por Ab Latip, Razam, Lee, Yee-Ying, Tang, Teck-Kim, Phuah, Eng-Tong, Lee, Choon-Min, Tan, Chin-Ping, Lai, Oi-Ming
Publicado em 2013