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Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

Document Type

Article

Author

Andreia Schäfer De Martini Soares, F.; Claro da Silva, R.; Caroline Guimarães da Silva, K.; Bertolessi Lourenço, M.; Ferreira Soares, D.; Antonio Gioielli, L.

Source

In: Food Research International. (Food Research International, November 2009, 42(9):1287-1294)

Subject

Language

English

ISSN

09639969

Online Access

Full Text (ScienceDirect) Web of Science JCR 저널정보 Scopus Find it@PNU

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