Production of trans-free margarine fat by enzymatic...

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Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend

Lakum, Ruttiya, Sonwai, Sopark
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13888
Date:
August, 2018
File:
PDF, 942 KB
english, 2018
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