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
·
Tipo de Documento
Article
Year published
2009
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 42, Número: 7, Páginas: 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
Citações
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.

CORE Conference
No information about CORE Rank

During the preprocessing phase, only publications of type 'Proceedings Paper' or 'Proceedings' are automatically processed to identify their CORE Rank.

TIP: If your publication's CORE Rank is missing, you can contact with your institutional manager to have the correct ranking manually added to the record.

Journal Factors
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.

Full Text
Full Text @ sfx.b-on.pt

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2026 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service