The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
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DOI: 10.17221/1088-cjfs
Abstract: Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and… read more here.
Keywords: fat blends; rheology; structured fats; interesterification structured ... See more keywords