Authors: AINI IN MAIMON CHC

Citation: In. Aini et Chc. Maimon, CHARACTERISTICS OF WHITE PAN BREAD AS AFFECTED BY TEMPERING OF THE FAT INGREDIENT, Cereal chemistry, 73(4), 1996, pp. 462-465

Authors: NORAINI I EMBONG MS AMINAH A ALI ARM MAIMON CHC

Citation: I. Noraini et al., PHYSICAL CHARACTERISTICS OF SHORTENINGS BASED ON MODIFIED PALM OIL, MILKFAT AND LOW-MELTING MILKFAT FRACTION, Fett, 97(7-8), 1995, pp. 253-260