Determining Effects of Cooling Rate on Crystallization Behavior of Palm Kernel Stearin (PKS) by Nuclear Magnetic Resonance (NMR)”

Date

2020-03-15

Author

Alpas, Hami

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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https://hdl.handle.net/11511/93809

Conference Name

2020 7th International Conference on Food Security and Nutrition (ICFSN 2020)

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Department of Food Engineering, Conference / Seminar

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Citation Formats

H. Alpas, “Determining Effects of Cooling Rate on Crystallization Behavior of Palm Kernel Stearin (PKS) by Nuclear Magnetic Resonance (NMR)”,” presented at the 2020 7th International Conference on Food Security and Nutrition (ICFSN 2020), Amsterdam, Hollanda, 2020, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/93809.