Bangun Nusantoro
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- Journal Article
- A1
- open access
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
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- Journal Article
- A2
- open access
Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam
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- Conference Paper
- C3
- open access
A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries
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Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
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Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety
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A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality
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Correlation between microstructure and hardness of formulated palmitic and lauric-based shortenings
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Correlation between genetic relation and their physic-chemical properties of fourteen Vietnamese cocoa clones
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Physicochemical properties of oils from different avocado varieties: Indonesian cultivars vs. imported Fuerte variety
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Solubility and crystallization behavior of high melting fats in liquid oils