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Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, Cheong LZ, Arbi Nehdi I, Mansour L, Ping Tan C. Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability. Foods. 2020; 9(7):877. https://doi.org/10.3390/foods9070877

Ng, Siou Pei, Yih Phing Khor, Hong Kwong Lim, Oi Ming Lai, Yong Wang, Yonghua Wang, Ling Zhi Cheong, Imededdine Arbi Nehdi, Lamjed Mansour, and Chin Ping Tan. 2020. "Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability" Foods 9, no. 7: 877. https://doi.org/10.3390/foods9070877

Ng, S. P., Khor, Y. P., Lim, H. K., Lai, O. M., Wang, Y., Wang, Y., Cheong, L. Z., Arbi Nehdi, I., Mansour, L., & Ping Tan, C. (2020). Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability. Foods, 9(7), 877. https://doi.org/10.3390/foods9070877