Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil
Author:
Affiliation:
1. Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, Mysore, India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800065
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3. Summary of the Second Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel II)
4. Hypolipidemic Effect of Oils with Balanced Amounts of Fatty Acids Obtained by Blending and Interesterification of Coconut Oil with Rice Bran Oil or Sesame Oil
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