The Effects of Enzymatic Interesterification on the Physical-Chemical Properties of Blends of Lard and Soybean Oil

AuthID
 P-003-GB1
8
Author(s)
Silva, RC
·
Cotting, LN
·
Poltronieri, TP
·
de Almeida, DB
·
Grimaldi, R
·
Document Type
Article
Year published
2009
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 42, Issue: 7, Pages: 1275-1282 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-64649085999
Wos: WOS:000266311700012
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas instituições

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service