Show
Sort by
-
Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
-
Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil
-
Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation
-
Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
-
Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols
-
Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends