Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein-Reference-Cited by-同舟云学术

Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

Published:2009-11 Issue:9 Volume:42 Page:1287-1294
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Andreia Schäfer De Martini Soares Fabiana,Claro da Silva Roberta,Caroline Guimarães da Silva Kelly,Bertolessi Lourenço Maira,Ferreira Soares Daniela,Antonio Gioielli Luiz

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Utilization of palm oil and palm products in shortenings and margarines;Aini;European Journal Lipid Science Technology,2007

2. AOCS (1990). Official method Cd 1c-85. Official methods and recommended practices of the American Oil Chemists’ Society.

3. AOCS (1997). Official methods Cc 1-25, Cc 3-25 and Ce 1-62. Ibid.

4. AOCS (1999). Official method Cd 16b-93. Ibid.

5. Barros Netto, B., Scarminio, I. S., & Bruns, R. E. (2001). Como fazer experimentos; pesquisa e desenvolvimento na ciência e na indústria. Campinas: Editora da UNICAMP.

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