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An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil
In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean oil blends (10 ratios) was investigated. Interesterification changed free fatty acid content, decreased oil stability index, solid fat content...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049649/ https://ncbi.nlm.nih.gov/pubmed/30263757 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0262-4 |
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