Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil
Author:
Affiliation:
1. ; Department of Food Science; University of Guelph; N1H 2W1 Guelph Ontario
2. deMan Food Technology Services, Inc.; N1H6B5 Guelph ON
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference13 articles.
1. Polymorphism of rapeseed oil with a low content of erucic acid and possibilities to stabilise the β′-crystal form in fats
2. Processing of Low-erucic Acid Rapeseed and of Canbra Oil
3. Composition of oil
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