1. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Issue 6 (17th August 2020) Authors: Haque Akanda, Md. Jahurul; M.R., Norazlina; F.S., Azzatul; Shaarani, Sharifudin; Mamat, Hasmadi; Lee, Jau Shya; J., Norliza; A.H., Mansoor; Selamat, Jinap; Khan, Firoz; Matanjun, Patracia; Islam Sarker, Md Zaidul Journal: Food reviews international Issue: Volume 36:Issue 6(2020) Page Start: 601 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗