Stability of emulsions of refined palm oil and its low melting point fraction with egg phospholipid.
| dc.creator | Dzulkefly, K., | |
| dc.creator | Ahmad, F.B.H. | |
| dc.creator | Anuar, K. | |
| dc.creator | bM.D. | |
| dc.creator | Hhamdan, S. | |
| dc.creator | Zaizi. | |
| dc.description | 5 referencias. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=22611 | |
| 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 |