Authors:
Hayati, IN
Aminah, A
Mamot, S
Aini, IN
Lida, HMN
Sabariah, S
Citation: In. Hayati et al., Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification, J FOOD LIPI, 7(3), 2000, pp. 175-193