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Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

✍ Scribed by Fabiana Andreia Schäfer De Martini Soares; Roberta Claro da Silva; Kelly Caroline Guimarães da Silva; Maira Bertolessi Lourenço; Daniela Ferreira Soares; Luiz Antonio Gioielli

Book ID: 116488525
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 384 KB
Volume: 42
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.03.022

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