G. Saha, D. K. Bhattacharyya, & M. Ghosh. (2021). Modification of Composition and Properties of Blend of Soyphospholipid and Coconut oil by Enzymatic Interesterification for Better Food Use. Current Perspectives on Chemical Sciences Vol. 8, 13–21. https://doi.org/10.9734/bpi/cpcs/v8/6547D