Effects of initial heating temperature on the crystallization rate of trans-free palm oil
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Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1007/s10973-009-0476-7.pdf
Reference18 articles.
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3. Jirasubkunakorna W, Bell AE, Gordona MH, Smith KW. Effects of variation in the palm stearin: palm olein ratio on the crystallization of a low-trans shortening. Food Chem. 2007;103:477–85.
4. Reyes-Hernández J, Dibildox-Alvarado E, Charó-Alonso MA, Toro-Vazquez JF. Physicochemical and rheological properties of crystallized blends containing trans-free and partially hydrogenated soybean oil. J Am Oil Chem Soc. 2007;84:1081–93.
5. Mayamol PN, Samuel T, Balachandran C, Sundaresan A, Arumughan C. Zero-trans shortening using palm stearin and rice bran oil. J Am Oil Chem Soc. 2004;81:407–13.
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