Jahurul, M.H.A.
Zaidul, I.S.M.
Norulaini, N.A.N.
Sahena, F.
Abedin, M.Z.
Ghafoor, Kashif
Mohd Omar, A.K.
Funding for this research was provided by:
University Postgraduate Research Grant Scheme (1001/PTEKIND/845026)
Universiti Sains Malaysia
This article is maintained by: Elsevier
Article Title: Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
Journal Title: Food Research International
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2013.10.050
Content Type: article
Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.