Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification

Published 2010 View Full Article

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Title
Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 125, Issue 1, Pages 133-138
Publisher
Elsevier BV
Online
2010-09-01
DOI
10.1016/j.foodchem.2010.08.049

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