Cargando...
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...
Guardado en:
| Publicado en: | Food Sci Biotechnol |
|---|---|
| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Singapore
2017
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|