1.
G. Saha, D. K. Bhattacharyya and M. Ghosh. Modification of Composition and Properties of Blend of Soyphospholipid and Coconut oil by Enzymatic Interesterification for Better Food Use. CPCS-V8 [Internet]. 2021 Feb. 22 [cited 2026 Jun. 4];:13-21. Available from: https://stm.bookpi.org/CPCS-V8/article/view/380