Trans-free nondairy creamer prepared from enzymatic interesterification of soybean oil and fully hydrogenated soybean oil

Journal of Food Process Engineering

Volumn 37, Issue 4, 2014, Pages 339-348

  Wang, Biao ^a   Liu, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

COREMAKING; HYDROGENATION; OILS AND FATS; REACTION PRODUCTS; SOYBEAN OIL;

ANTIOXIDANT CAPACITY; COMMERCIAL PRODUCTS; ENZYMATIC INTERESTERIFICATION; FOOD INDUSTRIES; INTERESTERIFICATION; PHYSICOCHEMICAL CHARACTERISTICS; SENSORY QUALITIES; TRANS FATTY ACID;

FATTY ACIDS;

GLYCINE MAX;

EID: 84904471312     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12090     Document Type: Article

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