Nusantoro, B. P., Laboratory of Food Technology and Engineering, Ghent University - Department of Food and Agricultural Product Technology, Gadjah Mada University, Belgium
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Grasas y Aceites Vol. 68 No. 4 (2017) - Research
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
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