Φορτώνει......
Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification
The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz. from Candida cylindracea (AY30™) and from Mucor...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Ciência e Tecnologia de Alimentos |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2009
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| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=395940093031 |
| Ετικέτες: |
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