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Foods | Free Full-Text | Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation
Quality and Identity Characteristics – Part 2 – Chemical Characteristics | Oil Palm Knowledge Base
Melting profile for RBD palm oil, palm stearin and palmolein fractions... | Download Scientific Diagram
Slip melting point of palm stearin (PS)/ palm olein (PO) mixture during... | Download Scientific Diagram
Slip melting point of palm stearin (PS)/ palm olein (PO) mixture during... | Download Scientific Diagram
1. Composition of Palm Oil | Oil Palm Knowledge Base
PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND PALM MID FRACTION OBTAINED BY DRY FRACTIONATION | Semantic Scholar
Quality and Identity Characteristics of Palm Oil Part 3 – Identity Characteristics: Physical | Oil Palm Knowledge Base