Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality.
- Published in:
- International Food Research Journal, 2017, v. 24, p. 355
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- Publication type:
- Article
Works matching AU Noor Raihana, A. R.
Results: 3
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Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard.
- Published in:
- International Food Research Journal, 2017, v. 24, p. 348
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- Publication type:
- Article
3
A Review on Food Values of Selected Tropical Fruits’ Seeds.
- Published in:
- International Journal of Food Properties, 2015, v. 18, n. 11, p. 2380, doi. 10.1080/10942912.2014.980946
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- Publication type:
- Article