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...
Saved in:
| Main Authors: | , , , , |
|---|---|
| 格式: | Article |
| 語言: | English |
| 出版: |
Springer
2016
|
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/60527/1/Enzymatic%20interesterification%20of%20lauric%20fat%20blends%20formulated%20by%20grouping%20triacylglycerol%20melting%20points.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|