Plastic fats and margarines through fractionation, blending and interesterification of milk fat
Author:
Affiliation:
1. Department of Industrial Chemistry, Division of Oils, Fats & Waxes, Institute of Science & Technology for Advanced Studies & Research (ISTAR), Anand, Gujarat, India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600079
Reference13 articles.
1. Applications of milk-fat fractions in confectionery products
2. Melting behavior of blends of milk fat with hydrogenated coconut and cottonseed oils
3. Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization
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