Functionality and physical properties of interesterified high oleic shortening structured with stearic acid-Reference-Cited by-同舟云学术

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Functionality and physical properties of interesterified high oleic shortening structured with stearic acid

Published:2009-12-15 Issue:4 Volume:117 Page:668-673
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ahmadi L.,Marangoni A.G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. Physicochemical and technological properties of pracaxi oil, cupuassu fat and palm stearin blends enzymatically interesterified for food applications;LWT;2023-07

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