Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference13 articles.
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3. Chemical and physical properties of the high melting glyceride fractions of commercial margarines;D'Souza;Journal of the American Oil Chemists' Society,1991
4. Chemical and physical properties of the solid fats in commercial margarines;D'Souza;Journal of the American Oil Chemists' Society,1992
5. Enzymatic transesterification of palm olein with nonspecific and 1,3-specific lipases;Ghazali;Journal of the American Oil Chemists' Society,1995
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