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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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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2017
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| Assuntos: | |
| Acesso em linha: | 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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