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THE EFFECT OF CHEMICAL INTERSTERIFICATION OF PALM STEARIN AND CANOLA ON PHYSICOCHEMICAL CHARACTERISTICS OF PRODUCED PRODUCT
THE EFFECT OF CHEMICAL INTERSTERIFICATION OF PALM STEARIN AND CANOLA ON PHYSICOCHEMICAL CHARACTERISTICS OF PRODUCED PRODUCT
2018
M Ashofteh
M Ghavami
M Gharachorloo
Keywords:
Canola
Food science
Chemistry
Palm stearin
Interesterified fat
Correction
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