SLIP MELTING POINT ESTIMATION OF FAT BLENDS BEFORE AND AFTER INTERESTERIFICATION BASED ON THEIR FATTY ACID COMPOSITIONS
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2003.tb00015.x/fullpdf
Reference9 articles.
1. Viscosity estimation of triacylglycerols and of some vegetable oils, based on their triacylglycerol composition
2. VISCOSITY ESTIMATION OF VEGETABLE OILS BASED ON THEIR FATTY ACID COMPOSITION
3. Relationship between slip melting point and pulsed NMR data of palm kernel oil
4. Density estimation for fatty acids and vegetable oils based on their fatty acid composition
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2. PHYSICOCHEMICAL PROPERTIES OF CHEMICALLY INTERESTERIFIED VEGETABLE OILS;Journal of Microbiology, Biotechnology and Food Sciences;2021-04-01
3. Description of melting curves of enzymatically interesterified blends of fully hydrogenated palm olein and soybean oil by sigmoidal functions;Food Bioscience;2017-03
4. Development of Palm-Based Reference Materials for the Quantification of Fatty Acids Composition;Journal of Oleo Science;2008
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