Cite
MLA Citation
Probir Kumar Ghosh et al.. “Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid‐lean copra meal.” Journal of food process engineering, vol. 40, no. 3, n.d., p. n/a. http://access.bl.uk/ark:/81055/vdc_100046093059.0x000019