Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil ( Sesamum indicum ) blends-Reference-Cited by-同舟云学术

Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil ( Sesamum indicum ) blends

Published:2019-07-08 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Tourchi Rudsari Mahdis¹,Najafian Leila¹^ORCID,Shahidi Seyed Ahmad²^ORCID

Affiliation:

1. Department of Food Science and Technology, Sari Branch Islamic Azad University Sari Iran

2. Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14101

Reference31 articles.

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3. Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation

4. Structured lipids obtained by chemical interesterification of olive oil and palm stearin

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