Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat

标题
Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 120, Issue 1, Pages 1-9
出版商
Elsevier BV
发表日期
2009-09-20
DOI
10.1016/j.foodchem.2009.09.059

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