![](/img/cover-not-exists.png)
Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend
Lakum, Ruttiya, Sonwai, SoparkLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13888
Date:
August, 2018
File:
PDF, 942 KB
english, 2018