Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference47 articles.
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3. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein;Andreia Schäfer De Martini Soares;Food Research International,2009
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