Food applications of trans fatty acid substitutes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01571.x/fullpdf
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1. Effects of composition on fat rheology and crystallisation
2. Formulation of zero-transacid shortenings and margarines and other food fats with products of the oil palm
3. Structuring of edible oils by mixtures of γ-oryzanol with β-sitosterol or related phytosterols
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