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: | , , , |
|---|---|
| Format: | Texto biblioteca |
| Language: | d |
| Subjects: | estearina de palma, grasas para untar, interesterificación, mezclas, Oleína de palmiste, |
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