Cocoa Butter Substitute (CBS) Produced from Palm Midâfraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings
Crossref DOI link: https://doi.org/10.1007/s11746-016-2940-4
Published Online: 2017-01-03
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Biswas, Nirupam
Cheow, Yuen Lin
Tan, Chin Ping
Kanagaratnam, Sivaruby
Siow, Lee Fong
Funding for this research was provided by:
Fundamental Research Grant Scheme (FRGS/1/2013/SG01/MUSM/03/2)
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License valid from 2017-01-03