Physical properties of interesterified fat blends
- 1 May 1993
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 70 (5), 467-471
- https://doi.org/10.1007/bf02542577
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Chemical and physical properties of the high melting glyceride fractions of commercial margarinesJournal of Oil & Fat Industries, 1991
- Effect of Dietary trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy SubjectsNew England Journal of Medicine, 1990
- Composition and Physical Properties of North American Stick MargarinesCanadian Institute of Food Science and Technology Journal, 1989
- Crystallization characteristics of hydrogenated canola oil as affected by addition of palm oilJournal of Oil & Fat Industries, 1989
- Polymorphic behavior of some fully hydrogenated oils and their mixtures with liquid oilJournal of Oil & Fat Industries, 1989
- Chemical interesterification of palm, palm kernel and coconut oilsJournal of Oil & Fat Industries, 1985
- Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oilsJournal of Oil & Fat Industries, 1983
- Interesterification of fatsJournal of Oil & Fat Industries, 1978
- “Zerotrans” margarines: Preparation, structure, and properties of interesterified soybean oil‐Soy trisaturate blendsJournal of Oil & Fat Industries, 1977
- Interesterification of edible oilsJournal of Oil & Fat Industries, 1976