Physical properties of shortenings with low‐trans fatty acids as affected by emulsifiers and storage conditions
Author:
Affiliation:
1. Department of Nutrition and Food Sciences, Utah State University, Logan, USA
2. Organic Chemistry Department, University of Buenos Aires, Buenos Aires, Argentina
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700196
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4. Trans -free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein
5. Preparation of plastic fats with zero trans FA from palm oil
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