Article ISI
FOOD TECHNOLOGY AND BIOTECHNOLOGY  (2015)

Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics

Farfan, M; Alvarez, A.; Garate, A.; Bouchon, P.

Keywords: chemical interesterification, triacylglycerol, hydrogenated soybean oil, enzymatic interesterification, walnut oil, solid fat content

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Título según WOS: Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics
Título de la Revista: FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volumen: 53
Número: 3
Editorial: FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY
Fecha de publicación: 2015
Página de inicio: 361
Página final: 366
Idioma: English
Notas: ISI