Enzymatic Interesterification of Lauric Fat Blends Formulated by Grouping Triacylglycerol Melting Points
Crossref DOI link: https://doi.org/10.1007/s11746-016-2851-4
Published Online: 2016-06-17
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Nusantoro, B. P.
Xanthina, M.
Kadivar, S.
Yanty, N. A. M.
Dewettinck, K.
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License valid from 2016-06-17