Physical Characterization of Lard Partial Acylglycerols and Their Effects on Melting and Crystallization Properties of Blends with Rapeseed Oil
Author:
Affiliation:
1. Department of Molecular Biology, Aarhus University, DK-8000 Aarhus, Denmark
2. National Food Institute, Technical University of Denmark, DK-2800 Lyngby, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900665h
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