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Fat hydrolysis in a food model system : effect of water actuvity and glass transition

dc.contributor.authorDede Robiatul Adawiyah
dc.contributor.authorSoewarno T. Soekarto
dc.contributor.authorPurwiyatno Hariyadi
dc.date.accessioned2015-09-15T04:20:23Z
dc.date.available2015-09-15T04:20:23Z
dc.date.issued2012
dc.identifier.citationInternational Food Research Journal; Faculty of Food Science and Technology Universiti Putra Malaysia; No 2 Vol 19; 2012en
dc.identifier.issn1985-4668
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/76288
dc.language.isoid
dc.publisherInternational Food Research Journal
dc.titleFat hydrolysis in a food model system : effect of water actuvity and glass transitionen


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