Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils-Reference-Cited by-同舟云学术

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Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils

Published:1983-04 Issue:4 Volume:60 Page:815-818
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Lo Y. C.,Handel A. P.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Gray J.I., and L.F. Russell, JAOCS 56:36 (1979).

2. Allen, R.R., JAOCS 58:166(1981).

3. Weihrauch, J.L., CA. Brignoli, J.B. Reeves III and J.L. Iverson, Food Technol. 31(2):80 (1977).

4. FASEB, Life Sciences Research Office, Bethesda, MD. SCOGS Report 70, 1976.

5. Houtsmuller, U.M.T., Fette, Seifen, Anstrichm. 80:162 (1978).

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