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Effect of milk fat concentration on fat crystallization of palm oil-based shortenings
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Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
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Influence of Brazilian geographic region and organic agriculture on the composition and crystallization properties of cocoa butter
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CLA-rich chocolate bar and chocolate paste production and characterization
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CLA-rich soy oil shortening production and characterization
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Extraction of coriander oil using twin-screw extrusion: feasibility study and potential press cake applications
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Evaluating the oil-gelling properties of natural waxes in rice bran oil : rheological, thermal, and microstructural study
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Mapping the Chemical Variability of Vegetable Lecithins
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CLA-rich soy oil margarine production and characterization
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Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation