1.
Yanty NA, Marikkar JM, Miskandar MS, Van Bockstaele F, Dewettinck K, Nusantoro BP. Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties. Grasas aceites [Internet]. 2017Mar.30 [cited 2024Mar.29];68(1):e181. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1648