Structured lipids obtained by chemical interesterification of olive oil and palm stearin

✍ Scribed by Roberta C. da Silva; Daniela F. Soares; Maíra B. Lourenço; Fabiana A.S.M. Soares; Kelly G. da Silva; Maria Inês A. Gonçalves; Luiz A. Gioielli

• Book ID: 116726646
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 441 KB
• Volume: 43
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2009.12.010