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doi.org/10.1016/j.foodchem.2018.02.086
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A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil

..., Yong Wang
49
Food Chemistry8.50
Volume: 255, Pages: 405 - 413
Published: Feb 16, 2018
Abstract
No abstract.
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Paper Details
Title
A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil
DOI
doi.org/10.1016/j.foodchem.2018.02.086
Published Date
Feb 16, 2018
Journal
Food Chemistry
Volume
255
Pages
405 - 413
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