Cite
HARVARD Citation
Nguyen, V. et al. (2020). Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization. Food research international. p. . [Online].
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Nguyen, V. et al. (2020). Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization. Food research international. p. . [Online].