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1 Ergebnisse
1
Effect of Palm-Based Shortenings of Various Melting Ranges ..:
Faridah, Mohd Razali
;
Yusoff, Masni Mat
;
Rozzamri, Ashari
...
Foods. 12 (2023) 3 - p. 597 , 2023
Link:
https://doi.org/10.3390/foods12030597
RT Journal T1
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods12030597&Exemplar=1&LAN=DE A1 Faridah, Mohd Razali A1 Yusoff, Masni Mat A1 Rozzamri, Ashari A1 Ibadullah, Wan Zunairah Wan A1 Hairi, Amelia Najwa Ahmad A1 Daud, Nur Hardy Abu A1 Huda, Nurul A1 Ismail-Fitry, Mohammad Rashedi PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 12 IS 3 SP 597 LK http://dx.doi.org/https://doi.org/10.3390/foods12030597 DO https://doi.org/10.3390/foods12030597 SF ELIB - SuUB Bremen
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