Abd Karim Alias ( 11 )

Chemical Reactions of Fat and oils

Crystallization in Foods-Part 2-Nucleation

Crystallization of Foods-Part 1

Extraction of Palm Oil

Food Emulsion: Preparation and size distribution

Food Rheology, Emulsion & Foam

Mechanisms of Food Emulsion Instability

Palm Oil Refining: Part 1

Pectin - Source of Pectin