Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol
Crossref DOI link: https://doi.org/10.1007/s10068-018-0462-6
Published Online: 2018-09-14
Published Print: 2019-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Subroto, Edy
Supriyanto,
Utami, Tyas
Hidayat, Chusnul
Text and Data Mining valid from 2018-09-14
Article History
Received: 27 February 2018
Revised: 15 August 2018
Accepted: 23 August 2018
First Online: 14 September 2018