| Title : 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_2015_Food.Technol.Biotechnol_53_361 |
| Author(s) : Farfan M , Alvarez A , Garate A , Bouchon P |
| Ref : Food Technol Biotechnol , 53 :361 , 2015 |
| Abstract : Farfan_2015_Food.Technol.Biotechnol_53_361 |
| ESTHER : Farfan_2015_Food.Technol.Biotechnol_53_361 |
| PubMedSearch : Farfan_2015_Food.Technol.Biotechnol_53_361 |
| PubMedID: 27904370 |
Farfan M, Alvarez A, Garate A, Bouchon P (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
Food Technol Biotechnol
53 :361
Farfan M, Alvarez A, Garate A, Bouchon P (2015)
Food Technol Biotechnol
53 :361