Article (Scientific journals)
Effect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends.
Danthine, Sabine; Lefebure, Emilie; Nhu Trin, Hoa et al.
2014In Journal of the American Oil Chemists' Society, 91, p. 1477-1487
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Disciplines :
Food science
Author, co-author :
Danthine, Sabine  ;  Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Lefebure, Emilie ;  Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Nhu Trin, Hoa
Blecker, Christophe ;  Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Language :
English
Title :
Effect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends.
Publication date :
2014
Journal title :
Journal of the American Oil Chemists' Society
ISSN :
0003-021X
eISSN :
1558-9331
Publisher :
American Oil Chemists Society, Champaign, United States - Illinois
Volume :
91
Pages :
1477-1487
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 04 June 2014

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