Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread
Crossref DOI link: https://doi.org/10.1007/s13197-016-2279-8
Published Online: 2016-07-14
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Prasanth Kumar, P. K.
Jeyarani, T.
Gopala Krishna, A. G.
License valid from 2016-07-01