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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Composition and crystallization behavior of solvent-fractionated palm stearin

Pawitchaya PodchongDepartment of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, ThailandView further author information
,
Chin Ping TanDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaView further author information
,
Sopark SonwaiDepartment of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, ThailandCorrespondence[email protected]
View further author information
&
Dérick RousseauDepartment of Chemistry and Biology, Ryerson University, Toronto, Ontario, CanadaView further author information
Pages 496-509 | Published online: 25 Apr 2018

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