Properties of vegetable oils modified by hydrogenation, interesterification and fractionation
The advent of techniques of chemical processing (hydrogenation and interesterification) and physical processing (fractionation) provides the manufacturer the capacity of modifying one or many physicochemical properties of an oil or fat. In the present paper the influence of the chemical intere...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1992-12-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1128 |