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    Effect of emulsion temperature on physical properties of palm oil‐based margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

    Published 2002
    “…However, the amount of SFC in the perfector or tube cooler unit increased to 15.9, 13.9, and 15.6% in margarine produced at emulsion temperatures of 40, 45, and 50°C, respectively. At 40°C, the lowest SFC was developed during storage even though this margarine had the highest consistency. …”
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    Investigation of NOT1 proteins in regulating gene expression in plasmodium falciparum by Liu, Ying

    Published 2019
    “…Plasmodium falciparum is the most deadly form of malaria that threatens millions of people around the world. …”
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