Physical properties of structured lipids from lard and soybean oil;Propriedades físicas de lipídios estruturados obtidos a partir de banha e óleo de soja

Revista Brasileira de Ciencias Farmaceuticas/Brazilian Journal of Pharmaceutical Sciences

Volumn 42, Issue 2, 2006, Pages 223-235

  Da Silva, Roberta Claro ^a   Gioielli, Luiz Antonio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Consistency; Interesterification; Lard; Solid fat content; Soybean oil; Structured lipids

Indexed keywords

LARD; LIPID; MILK FAT; SOYBEAN OIL; TRIACYLGLYCEROL;

ARTICLE; CONTROLLED STUDY; FAT CONTENT; HUMAN; INTERESTERIFICATION; LIPID COMPOSITION; MELTING POINT;

EID: 33748295511     PISSN: 15169332     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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