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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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Material Type: Article
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Characterization of Low Saturation Palm Oil Products after Continuous Enzymatic Interesterification and Dry FractionationJournal of food science, 2009-05, Vol.74 (4), p.E177-E183 [Peer Reviewed Journal]2009 Institute of Food Technologists ;2009 INIST-CNRS ;Copyright Institute of Food Technologists May 2009 ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1750-3841.2009.01122.x ;PMID: 19490322 ;CODEN: JFDSAZFull text available |
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