Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil
The interesterification reaction was carried out by adding oleic acid to soybean oil by ratio 1:2 w/w under different conditions of temperature, stirring and catalyst percentages. Assessment of the interesterification of oils was reported by determination of saponification value, iodine value and fa...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Consejo Superior de Investigaciones Científicas
1998-12-01
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| Col·lecció: | Grasas y Aceites |
| Matèries: | |
| Accés en línia: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/748 |
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