Sheida Kadivar
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Enzymatic and other modification techniques to produce cocoa butter alternatives
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Fractionation procedures for obtaining cocoa butter equivalent from enzymatically interesterified high oleic sunflower oil
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Enzymatic interesterification of high oleic oil with lauric fat blends for shortening
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Cocoa butter equivalent from enzymatic acidolysis of high oleic sunflower oil and fatty acid mixture
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Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios