Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. | EBSCOhost

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Title: Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality.
Authors: Noor Raihana, A. R.; Marikkar, J. M. N.; Jaswir, I.; Nurrulhidayah, A. F.; Miskandar, M. S.
Publication: International Food Research Journal, 2017, Vol 24, p355
ISSN: 1985-4668
Publication type: Academic Journal