Effects of chemical interesterification on physicochemical...

Food Research International 2009 Vol. 42; Iss. 9

Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

Fabiana Andreia Schäfer De Martini Soares, Roberta Claro da Silva, Kelly Caroline Guimarães da Silva, Maira Bertolessi Lourenço, Daniela Ferreira Soares, Luiz Antonio Gioielli
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.foodres.2009.03.022
File:
PDF, 384 KB
english, 2009
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