Sensory evaluation of low-fat margarine made from canola, palm, and coconut oils and stabilized by mixture of food hydrocolloids

Publication Name : IOP Conference Series: Earth and Environmental Science 1510 (1), 012030, 2025

Citation :

Date : 2025


Publication URL
https://scholar.google.com/scholar?q=+intitle:"Sensory evaluation of low-fat margarine made from canola, palm, and coconut oils and stabilized by mixture of food hydrocolloids"