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PALM OIL CRYSTALLIZATION: EFFECTS OF COOLING TIME AND OIL CONTENT |
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| Authors: | M.S. MISKANDAR Y.B. CHE MAN R. ABDUL RAHMAN I. NOR AINI M.S.A. YUSOFF |
| Affiliation: | Department of Food Technology Faculty of Food Science and Biotechnology Universiti Putra Malaysia 43400 UPM Serdang Selangor, D.E., Malaysia; Malaysian Palm Oil Board No 6 Persiaran Institusi Bandar Baru Bangi 43000 Kajang Selangor, D.E., Malaysia |
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