Continuous enzymatic interesterification of lard and soybean oil blend: Effects of different flow rates on physical properties and acyl migration

✍ Scribed by Roberta Claro da Silva; Fabiana Andreia Schaffer De Martini Soares; Marcia Hazzan; Isabele Renata Capacla; Maria Inês Almeida Gonçalves; Luiz Antonio Gioielli

• Book ID: 113804958
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 575 KB
• Volume: 76
• Category: Article
• ISSN: 1381-1177
• DOI: 10.1016/j.molcatb.2011.11.021