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    Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture

    Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture by Liew, M.Y.B., Ghazali, H.M., Yazid, A.M., Lai, O.M., Chow, M.C., Yusoff, M.S.A., Long, K.

    Published 2001
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