Mohamad Alwi, S. M. (2018). Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level.
Chicago Style (17th ed.) CitationMohamad Alwi, Siti Maslina. Enzymatic Interesterification, Fractional Crystallisation and Its Physicochemical Properties of Palm-based Cocoa Butter Equivalent with High Palmitoyl-oleoyl-stereoyl Level. 2018.
MLA引文Mohamad Alwi, Siti Maslina. Enzymatic Interesterification, Fractional Crystallisation and Its Physicochemical Properties of Palm-based Cocoa Butter Equivalent with High Palmitoyl-oleoyl-stereoyl Level. 2018.
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