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Palm oil: Processing, characterization and utilization in the food industry – A review

Crossref DOI link: https://doi.org/10.1016/j.fbio.2015.01.003

Published Print: 2015-06

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Mba, Ogan I.

Dumont, Marie-Josée

Ngadi, Michael
Funding

Funding for this research was provided by:

Tertiary Education Trust Fund

Natural Science and Engineering Research Council (NSERC) of Canada (RGPIN 217012)
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This article is maintained by: Elsevier

Article Title: Palm oil: Processing, characterization and utilization in the food industry – A review

Journal Title: Food Bioscience

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fbio.2015.01.003

Content Type: article

Copyright: Copyright © 2015 Elsevier Ltd. All rights reserved.