Solid Fat Content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach-Reference-Cited by-同舟云学术

Solid Fat Content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach

Published:2014-04 Issue: Volume:126 Page:198-205
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Teles dos Santos M.,Gerbaud V.,Le Roux G.A.C.

Publisher

Elsevier BV

Subject

Food Science

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5. Enzymatic interesterification of olive oil with fully hydrogenated palm oil: characterization of fats;Criado;Eur. J. Lipid Sci. Technol.,2008

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