A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability
Gespeichert in:
Verfasser / Beitragende:
[K. Shamsi, Y. Che Man, M. Yusoff, S. Jinap]
Ort, Verlag, Jahr:
2002
Enthalten in:
Journal of the American Oil Chemists' Society, 79/6(2002-06-01), 583-588
Format:
Artikel (online)
Online Zugang: