Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids
Crossref DOI link: https://doi.org/10.1007/s11694-015-9233-8
Published Online: 2015-02-17
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Farmani, Jamshid
Text and Data Mining valid from 2015-02-17