Stability of emulsions of refined palm oil and its low melting point fraction with egg phospholipid.
| dc.creator | Dzulkefly, K., autor. aut 49835 | |
| dc.creator | Ahmad, F.B.H. 56217 | |
| dc.creator | Anuar, K. 56218 | |
| dc.creator | bM.D. 56219 | |
| dc.creator | Hhamdan, S. 56220 | |
| dc.creator | Zaizi. 56221 | |
| dc.description | 5 referencias. | |
| dc.language | d | |
| dc.relation | ||
| dc.subject | Aceite de palma | |
| dc.subject | Emulsión. | |
| dc.subject | Estabilidad. | |
| dc.subject | Fosfolípidos. | |
| dc.subject | Punto de fusión. | |
| dc.title | Stability of emulsions of refined palm oil and its low melting point fraction with egg phospholipid. | |
| dc.type | text |
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