The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

✍ Scribed by Roberta C. Silva; Lucia N. Cotting; Tatyane P. Poltronieri; Victor M. Balcão; Denise B. de Almeida; Lireny A.G. Goncalves; Renato Grimaldi; Luiz A. Gioielli

• Book ID: 116726464
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 374 KB
• Volume: 42
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2009.02.015