Article

Melting and solidification characteristics of confectionery fats: anhydrous milk fat, cocoa butter and palm kernel stearin blends

DIMICK, P.-S.

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.3299

Published in: Jaocs: vol. 71 (no 8), pp. 803-806

The record appears in these collections:
Articles & Preprints > Articles

 Record created 2018-02-09, last modified 2018-02-09


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