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This page is a summary of: Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend, American Journal of Food Science and Technology, June 2018, Science and Education Publishing Co., Ltd.,
DOI: 10.12691/ajfst-6-4-8.
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