The effects of interesterification on physical and sensory attributes of butterfat and butterfat-canola oil spreads

By Rousseau D.   Marangoni A.G.  

Food Research International, Vol. 31, Iss. 5, 1998-06 ,pp. : 381-388

Elsevier

Access to resources Recommend Favorite

Chemical interesterification of milkfat and milkfat-corn oil blends

By Rodrigues J.N.   Gioielli L.A.  

Food Research International, Vol. 36, Iss. 2, 2003-01 ,pp. : 149-159

Elsevier

Access to resources Recommend Favorite

Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends

By Lobato-Calleros C.   Velazquez-Varela J.   Sanchez-Garca J.   Vernon-Carter E.J.  

Food Research International, Vol. 36, Iss. 1, 2003-01 ,pp. : 81-90

Elsevier

Access to resources Recommend Favorite

Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation

By Ming L.O.   Ghazali H.M.   Chiew Let C.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 83-88

Elsevier

Access to resources Recommend Favorite

A study on vegetable oil blends

By Chu Y.-H.   Kung Y.-L.  

Food Chemistry, Vol. 62, Iss. 2, 1998-06 ,pp. : 191-195

Elsevier

Access to resources Recommend Favorite