Physicochemical and technological properties of pracaxi oil, cupuassu fat and palm stearin blends enzymatically interesterified for food applications
Author:
Publisher
Elsevier BV
Subject
Food Science
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2. Biotechnological Valorization of Cupuaçu By-Products: Solid-State Fermentation for Lipase Production by Yarrowia lipolytica;Fermentation;2023-11-20
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