Cite
HARVARD Citation
Haque Akanda, M. et al. (2020). Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Food reviews international. 36 (6), pp. 601-625. [Online].
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Haque Akanda, M. et al. (2020). Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products. Food reviews international. 36 (6), pp. 601-625. [Online].