Ridhwan, N. M. (2023). Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent.
Chicago Style (17th ed.) CitationRidhwan, Norazlina Mohammad. Blending of Bambangan Kernel Fat-stearin, Palm Oil Mid-fraction and Palm Stearin to Formulate Cocoa Butter Equivalent. 2023.
MLA (9th ed.) CitationRidhwan, Norazlina Mohammad. Blending of Bambangan Kernel Fat-stearin, Palm Oil Mid-fraction and Palm Stearin to Formulate Cocoa Butter Equivalent. 2023.
Warning: These citations may not always be 100% accurate.