Vol. 31 (1) March 2019, p. 95-109
LOW-TEMPERATURE DIRECTED INTERESTERIFICATION INCREASES TRIUNSATURATED AND TRISATURATED TRIACYLGLYCEROLS OF PALM OIL AND AFFECTS ITS THERMAL, POLYMORPHIC AND MICROSTRUCTURAL PROPERTIES
DOI: https://doi.org/10.21894/jopr.2018.0046 | Published Online: 13 February 2019
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