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Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

Lauric fat blends (appreciable amount of lauric fat with liquid oil and hard fat) initially formulated for shortening production by grouping triacylglycerol (TAG) melting points were further modified by enzymatic interesterification (EIE) to improve their key functionalities as plastic fats. At a si...

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Bibliografiske detaljer
Main Authors:	Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Format:	Article
Sprog:	English
Udgivet:	Springer 2016
Online adgang:	http://psasir.upm.edu.my/id/eprint/60527/1/Enzymatic%20interesterification%20of%20lauric%20fat%20blends%20formulated%20by%20grouping%20triacylglycerol%20melting%20points.pdf
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