Characteristics of simple and chemically interesterified blends containing palm stearin, sunfloower oil and palm kernel olein and potential application of the blends in fats spread formulations.
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Main Authors: | Noor Lida, Habi Mat Dian 49106, autor. aut, Chong, Chew Let 49761., Siew, Wai Lin 37548., Sundram, Kalyana 40914. |
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Format: | Texto biblioteca |
Language: | d |
Subjects: | estearina de palma, grasas para untar, interesterificación, mezclas, Oleína de palmiste, |
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