Engineering the Functionality of Blends of Fully...

Food Biophysics 2014 / 12 Vol. 9; Iss. 4

Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

Acevedo, Nuria C., Marangoni, Alejandro G.
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Volume:
9
Language:
english
Journal:
Food Biophysics
DOI:
10.1007/s11483-014-9340-9
Date:
December, 2014
File:
PDF, 1.25 MB
english, 2014
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