<i>Trans</i>-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin.

Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin.

Ornla-Ied, Pimwalan; Sonwai, Sopark; Lertthirasuntorn, Sawang.

Afiliación

Ornla-Ied P; 2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand.
Sonwai S; 2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand.
Lertthirasuntorn S; Lam Soon (Thailand) PCL, 236 Bangpoo Industrial Estate, Sukhumvit Road, Samutprakarn, Thailand.

Food Sci Biotechnol ; 25(3): 673-680, 2016.

Article en En | MEDLINE | ID: mdl-30263322