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Confectionery fats. II. Characterization of products prepared by interesterification and fractionation

✍ Scribed by Werner Landmann; N. V. Lovegren; R. O. Feuge

Book ID
112802163
Publisher
Springer-Verlag
Year
1961
Tongue
English
Weight
440 KB
Volume
38
Category
Article
ISSN
0003-021X

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✍ Adhikari, S. ;Dasgupta, J. ;Bhattacharyya, D. K. ;Hakrabarty, M. M. C πŸ“‚ Article πŸ“… 1981 πŸ› John Wiley and Sons βš– 489 KB πŸ‘ 1 views

## Abstract Interesterification reactions of Ricebran oil, mixed with Cottonseed oil, Palm, oil, Mowrah fat and Sal fat in different proportions were studied under various conditions of temperature and time with a view to preparing plastic: fats for edible and industrial uses. It has been possible