𝔖 Bobbio Scriptorium
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Instrumental Methods for the Evaluation of Interesterified Fats

✍ Scribed by Ana Paula B. Ribeiro; Rodrigo Côrrea Basso; Renato Grimaldi; Luiz Antonio Gioielli; Lireny Aparecida Guaraldo Gonçalves

Book ID
107616755
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
493 KB
Volume
2
Category
Article
ISSN
1936-9751

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## Abstract Some specific directed interesterified fat products which had high slip points and had little potentiality for use as edible fats, were crystallized from acetone at different low temperatures. The appropriate fractions obtained from interesterified products of Ricebran containing Mowrah