Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils.

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Food Chemistry

• Publication date

  2013-12-15

• Fields of study

  Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2013.05.114PMID 23993569
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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