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Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends

✍ Scribed by Ana Paula Badan Ribeiro; Rodrigo Corrêa Basso; Renato Grimaldi; Luiz Antonio Gioielli; Adenilson Oliveira dos Santos; Lisandro Pavie Cardoso; Lireny A. Guaraldo Gonçalves

Book ID: 116488561
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 961 KB
Volume: 42
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.05.016

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