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Results:
1-7
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Results: 7
Authors:
Laia, OM
Ghazalia, HM
Cho, F
Chong, CL
Citation: Om. Laia et al., Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage, FOOD CHEM, 71(2), 2000, pp. 173-179
Authors:
Lai, OM
Ghazali, HM
Cho, F
Chong, CL
Citation: Om. Lai et al., Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat, FOOD CHEM, 70(2), 2000, pp. 215-219
Authors:
Lai, OM
Ghazali, HM
Cho, F
Chong, CL
Citation: Om. Lai et al., Enzymatic transesterification of palm stearin: anhydrous milk fat mixturesusing 1,3-specific and non-specific lipases, FOOD CHEM, 70(2), 2000, pp. 221-225
Authors:
Xin, JH
Chong, CL
Tu, T
Citation: Jh. Xin et al., Colour variation in the dyeing of denim yarn with indigo, J S DYE COL, 116(9), 2000, pp. 260-265
Authors:
Lai, OM
Ghazali, HM
Hashim, DM
Cho, F
Chong, CL
Citation: Om. Lai et al., Viscoelastic properties of table margarine prepared from lipase-catalyzed transesterified mixtures of palm stearin and palm kernel olein, J FOOD LIPI, 6(1), 1999, pp. 25-46
Authors:
Lai, OM
Ghazali, HM
Cho, F
Chong, CL
Citation: Om. Lai et al., Flow properties of table margarine prepared from lipase-catalysed transesterified palm stearin palm kernel olein feedstock, FOOD CHEM, 64(2), 1999, pp. 221-226
Authors:
Chow, FS
Chan, K
Chong, CL
Xin, JH
Citation: Fs. Chow et al., Evaluation of the reliability of metameric indices using visual assessment, J S DYE COL, 115(5-6), 1999, pp. 173-182
Risultati:
1-7
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