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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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URI
https://hdl.handle.net/11511/93809
Conference Name
2020 7th International Conference on Food Security and Nutrition (ICFSN 2020)
Collections
Department of Food Engineering, Conference / Seminar
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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.