Margarines: Historical approach, technological aspects, nutritional profile, and global trends
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Elsevier BV
Subject
Food Science
Reference131 articles.
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3. Utilization of palm oil and palm products in shortenings and margarines;Aini;European Journal of Lipid Science and Technology,2007
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5. Specialty oils and fats in margarines and low-fat spreads;Arellano,2015
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