Production of zero trans Iranian vanaspati using chemical transesterification and blending techniques from palm olein, rapeseed and sunflower oils
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01450.x/fullpdf
Reference26 articles.
1. The kinetics of the autoxidation of polyunsaturated fatty acids
2. Utilization of high-melting palm stearin in lipase-catalyzed interesterification with liquid oils
3. The role of trans fatty acids in human nutrition
4. Effect of triacylglycerol structures on the thermal oxidative stability of edible oil
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