Author response for 'Improvement of melting and crystallization properties of rambutan seed fat as cocoa butter improver by two‐stage fractionation technique'

Autor:	null F. Azzatul, null M.H.A Jahurul, null J. Norliza, null M.R. Norazlina, null M. Hasmadi, null M.S. Sharifudin, null M. Patricia, null J.S Lee, null A. Shihabul, null A.W. Noorakmar
Rok vydání:	2020
DOI:	10.1111/ijfs.14772/v3/response1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::702a55458c41a91b80122cb405f6b4c4 https://doi.org/10.1111/ijfs.14772/v3/response1 Zobrazit plný text záznamu