The Effects of Enzymatic Interesterification on the Physical-Chemical Properties of Blends of Lard and Soybean Oil

AuthID
P-003-GB1
8
Author(s)
Silva, RC
·
Cotting, LN
·
Poltronieri, TP
·
de Almeida, DB
·
Grimaldi, R
·
Tipo de Documento
Article
Year published
2009
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 42, Número: 7, Páginas: 1275-1282 (8)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-64649085999
Wos: WOS:000266311700012
Source Identifiers
ISSN: 0023-6438
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