A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil-Reference-Cited by-同舟云学术

A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil

Published:2018-07 Issue: Volume:255 Page:405-413
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Ying,Zhao Jinli,Xie Xiaodong,Zhang Zhen,Zhang Ning,Wang Yong

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Department of Science and Technology of Guangdong Province

Bureau of Science and Information of Qinyuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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