Fat hydrolysis in a food model system: effect of water activity and glass transition. | EBSCOhost

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Title: Fat hydrolysis in a food model system: effect of water activity and glass transition.
Authors: Adawiyah, D. R.; Soekarto, T. S.; Hariyadi, P.
Publication: International Food Research Journal, 2012, Vol 19, Issue 2, p737
ISSN: 1985-4668
Publication type: Academic Journal