Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends
Crossref DOI link: https://doi.org/10.1007/s11746-014-2494-2
Published Online: 2014-06-24
Published Print: 2014-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Danthine, Sabine
Lefébure, Emilie
Trinh, Hoa Nhu
Blecker, Christophe
Version of Record valid from 2014-06-24