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Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Roberta Claro SILVA
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2009
Materias:	Agrociencias lard lipase soybean oil Structured lipids interesterification
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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