DEVELOPMENT OF PALM-BASED VANASPATI (VEGETABLE GHEE): EFFECTS OF CRYSTALLISATION PROCEDURES ON THE PRODUCT TEXTURE
RAFIDAH ABD HAMID1*; SIVARUBY KANAGARATNAM1; NORAZURA AILA MOHD HASSIM1; NUR HAQIM ISMAIL1; WAN ROSNANI AWG ISA1 and NOOR LIDA HABI MAT DIAN1 DOI: https://doi.org/10.21894/jopr.2020.0102 |
Published Online: 24 December 2020
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