Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend

Published 2010 View Full Article

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Title
Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 2, Pages 249-253
Publisher
Elsevier BV
Online
2010-04-29
DOI
10.1016/j.foodchem.2010.04.019

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