Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

✍ Scribed by Zhang, Hong; Smith, Paul; Adler-Nissen, Jens

• Book ID: 118744326
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 521 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf035022u