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Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver by Azzatul F., Jahurul Haque Akanda, Norliza J., Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia Matanjun, Lee, Jau Shya
Published 2020
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Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique by Azzatul F., Md. Jahurul Haque Akanda e, Norliza Julmohammad, Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia @ Patricia Clementina Matanjun, Lee Jau Shya, A. Shihabul, Noorakmar Ab. Wahab
Published 2020
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