Palm oil: Processing, characterization and utilization in the food industry – A review

Published 2015 View Full Article

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Title
Palm oil: Processing, characterization and utilization in the food industry – A review
Authors
Keywords
Palm oil, Characterization, Nutrients, Antioxidants, Frying, Blending
Journal
Food Bioscience
Volume 10, Issue -, Pages 26-41
Publisher
Elsevier BV
Online
2015-01-14
DOI
10.1016/j.fbio.2015.01.003

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