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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| Главные авторы: | , , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Springer
2016
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| Online-ссылка: | 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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