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Physical, chemical and microbiological properties of mixed hydrogenated palm kernel oil and cold-pressed rice bran oil as ingredients in non-dairy creamer

机译:混合氢化棕榈仁油和冷榨米糠油作为非乳制奶精中的成分的物理,化学和微生物学性质

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摘要

The physical, chemical and microbiological properties of hydrogenated palm kernel oil (PKO) and cold-pressed rice bran oil (RBO) as ingredients in the production of liquid and powdered non-dairy creamer (coffee whitener) were studied. The mixing ratios be
机译:研究了氢化棕榈仁油(PKO)和冷压米糠油(RBO)作为液体和粉状非乳制奶精(咖啡增白剂)生产中的成分的物理,化学和微生物学特性。混合比为

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