Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage.
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DOI: 10.5650/jos.ess16210
Abstract: In order to obtain margarine free of trans-fatty acids, four interesterified basestocks were prepared by chemical interesterification (CIE) of oil blends. Different ratios of palm stearin, palm olein and soybean oil were mixed without and… read more here.
Keywords: effect fatty; fatty acid; fatty acids; cie samples ... See more keywords