Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

Author： Karabulut Ihsan   Turan Semra   Ergin Gürol  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.218, Iss.3, 2004-02, pp. : 224-229

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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