The interesterification-induced changes in olive and palm oil blends

By Alpaslan M.   Karaali A.  

Food Chemistry, Vol. 61, Iss. 3, 1998-03 ,pp. : 301-305

Elsevier

Access to resources Recommend Favorite

Physical characteristics of modified milkfat in high-melting fat preparation

By Nor Hayati I.   Aminah A.   Mamot S.   Nor Aini I.   Noor Lida H.M.  

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 1, 2002-01 ,pp. : 43-54

Informa Healthcare

Access to resources Recommend Favorite

Chemical and enzymatic modification of butterfat and butterfat-canola oil blends

By Marangoni A.G.   Rousseau D.  

Food Research International, Vol. 31, Iss. 8, 1998-10 ,pp. : 595-599

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

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