Prasanth Kumar, P. K., Jeyarani, T., & Gopala Krishna, A. G. (2016). Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. J Food Sci Technol.
Chicago ZitierstilPrasanth Kumar, P. K., T. Jeyarani, und A. G. Gopala Krishna. "Physicochemical Characteristics of Phytonutrient Retained Red Palm Olein and Butter-fat Blends and Its Utilization for Formulating Chocolate Spread." J Food Sci Technol 2016.
MLA ZitierstilPrasanth Kumar, P. K., T. Jeyarani, und A. G. Gopala Krishna. "Physicochemical Characteristics of Phytonutrient Retained Red Palm Olein and Butter-fat Blends and Its Utilization for Formulating Chocolate Spread." J Food Sci Technol 2016.