Enzymatic interesterification of olive oil with fully hydrogenated palm oil: Characterization of fats
Author:
Affiliation:
1. Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica, CSIC, Cantoblanco, Madrid, Spain
2. Department of Chemical and Biological Engineering, University of Wisconsin, Madison, USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800017
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