Physicochemical characteristics of fat blend from hydrogenated coconut oil and acyl migrated palm mid-fraction

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dc.contributor.authorJung-Ah Shin
dc.contributor.authorYoon-Ji Heo
dc.contributor.authorKi-Teak Lee
dc.date.accessioned2021-04-28T07:55:05Z
dc.date.available2021-04-28T07:55:05Z
dc.date.issued2019
dc.identifier.citationFood Chemistry 275 (2019) 739–745en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8269
dc.language.isoenen_US
dc.subjectFunctional lipiden_US
dc.subjectAcyl migrationen_US
dc.subjectMelting characteristicsen_US
dc.subjectSaturated fat contenten_US
dc.subjectNon-dairy cream faten_US
dc.titlePhysicochemical characteristics of fat blend from hydrogenated coconut oil and acyl migrated palm mid-fractionen_US
dc.typeArticleen_US

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