Original paper
A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil
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
Published Date
Feb 16, 2018
Journal
Volume
255
Pages
405 - 413
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Notes
History