Zero-
Published in Springer Link (Chiba Institute of Technology) • Jan 24, 2020
NobleIDNI5P53W37R98S78
Authors:,
Nadia Segura
Iván Jachmanián
Abstract
The aim of this study was to analyze in detail the changes produced by the enzymatic interesterification of BT/RBO blends (beef tallow/rice bran oil) at different proportions, as an alternative for production of trans free fats. It was observed that the increase in the oil content produced a range o...
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