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Journal Abstract Search

115 related items for PubMed ID: 11820096

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  • 2. Hard cocoa butter replacers from mango seed fat and palm stearin.
    Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, Mohd Omar AK.
    Food Chem; 2014 Jul 01; 154():323-9. PubMed ID: 24518349
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  • 3. Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.
    Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC.
    J Food Sci; 2011 Jul 01; 76(1):C21-30. PubMed ID: 21535649
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  • 6. Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
    Lopez C, Briard-Bion V, Camier B, Gassi JY.
    J Dairy Sci; 2006 Aug 01; 89(8):2894-910. PubMed ID: 16840605
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  • 7. Melting characteristics of fat present on the surface of industrial spray-dried dairy powders.
    Kim EH, Chen XD, Pearce D.
    Colloids Surf B Biointerfaces; 2005 Apr 25; 42(1):1-8. PubMed ID: 15784321
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  • 10. Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food.
    Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Mohd Ghazali H.
    J Sci Food Agric; 2016 Aug 25; 96(10):3321-33. PubMed ID: 26514240
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  • 15. Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams.
    Niñoles L, Mulet A, Ventanas S, Benedito J.
    Meat Sci; 2010 May 25; 85(1):26-32. PubMed ID: 20374860
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  • 17. Effects of canola oil dilution on anhydrous milk fat crystallization and fractionation behavior.
    Wright AJ, Batte HD, Marangoni AG.
    J Dairy Sci; 2005 Jun 25; 88(6):1955-65. PubMed ID: 15905425
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