YANTY, N. A.; MARIKKAR, J. M.; SHUHAIMI, M. Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter. Grasas y Aceites, [S. l.], v. 64, n. 5, p. 546–553, 2013. DOI: 10.3989/gya.023213. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1461. Acesso em: 26 apr. 2024.