Utilisation of palm oil and palm oil fractions in the preparation of edible fat products by interesterification reactions.
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| Main Authors: | , , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Kuala Lumpur : ISP,
1983
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| Subjects: | Aceite de palma, Fraccionamiento., Glicéridos, interesterificación, mezclas de aceites, Propiedades físicas, Reacciones químicas., Usos comestibles, |
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