Random interesterification of fat blends with alkali catalysts
Author:
Affiliation:
1. Department of Milk, Fat and Food Hygiene, Slovak Technical University, 81237 Bratislava, Slovakia
2. Department of Physical Chemistry, Faculty of Chemical Technology, Slovak Technical University, 81237 Bratislava, Slovakia
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19960980205
Reference13 articles.
1. Physical properties of interesterified fat blends
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3. Chemical interesterification of olive oil-tristearin blends for margarines
4. Walker R. O. Official and Tentative Methods of the AOCS Champaign Methods Cc 1–25 Cd 3a‐63 Cd 14–16 (1982).
5. ČSN 580101 Metody zkoušeni tuk a olej Praha UNM (1965).
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