Abstract
Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Sciences and Nutrition
Paper Title
Journal
Date
