Recent advances in plant-based fat formulation as substitute for lard von Marikkar, J.M.N., Yanty, N.A.M., Musthafa, S., Miskandhar, M.S.

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Effect of Chemical and Enzymatic Modifications on the Identity Characteristics of Lard: A Review von Marikkar, J.M.N, Yanty, N.A.M

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PHYSICOCHEMICAL PROPERTIES OF CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OIL von YANTY, N.A.M, LAI, O.M, OSMAN, A, LONG, K, GHAZALI, H.M

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COMPOSITION AND THERMAL PROPERTIES OF QUATERNARY MIXTURES OF PALM OIL:PALM STEARIN:SOYBEAN OIL:COCOA BUTTER von J.M.N. MARIKKAR, N.A.M. YANTY, Paciulli, M, MISKANDAR, M S, Chiavaro, E

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Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points von Nusantoro, B. P., Yanty, N. A.M., Van de Walle, D., Hidayat, C., Danthine, S., Dewettinck, K.

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Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques von A.N., NINA NAQUIAH, J.M.N., MARIKKAR, M.E.S., MIRGHANI, A.F., NURRULHIDAYAH, N.A.M., YANTY

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Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter von Yanty, N. A. M., Marikkar, J. M. N., Che Man, Y. B.

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