Cite
HARVARD Citation
da Silva, T. et al. (2019). Crystallization of interesterified soybean oil using a scraped surface heat exchanger with high intensity ultrasound. Journal of food engineering. pp. 341-347. [Online].
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da Silva, T. et al. (2019). Crystallization of interesterified soybean oil using a scraped surface heat exchanger with high intensity ultrasound. Journal of food engineering. pp. 341-347. [Online].