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Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein : anhydrous milk fat mixture
Authors: Liew, MYB Ghazali, HM Yazid, AM Lai, OM Chow, MC Yusoff, MSA Long, K
Citation: Myb. Liew et al., Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein : anhydrous milk fat mixture, J FOOD LIPI, 8(2), 2001, pp. 131-146
Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
Authors: Liew, MYB Ghazali, HM Long, K Lai, OM Yazid, AM
Citation: Myb. Liew et al., Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei, FOOD CHEM, 72(4), 2001, pp. 447-454
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