Improvement Of Melting And Crystallisation Properties Of Rambutan Seed Fat As Cocoa Butter Improver By Two‐stage Fractionation Technique

International Journal of Food Science & TechnologyVolume 56, Issue 4 p. 1574-1581

Bibliographic Details

Main Authors:	F. Azzatul, M.H.A. Jahurul, J. Norliza, M.R. Norazlina, M. Hasmadi, Patricia Matanjun, Jau-Shya Lee, A. Shihabul, Noorakmar Ab. Wahab, Sharifudin Md Shaarani
Format:	Article
Language:	en
Published:	Institute of Food Science and Technology, United States 2024
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