Artigo
Acesso aberto
Revisado por pares
Interesterification of Milk Fat with Oleic Acid Catalyzed by Immobilized Rhizopus oryzae Lipase
1994; Elsevier BV; Volume: 77; Issue: 7 Linguagem: Inglês
10.3168/jds.s0022-0302(94)77120-4
ISSN1529-9066
AutoresToshiharu Ôba, Bernard Witholt,
Tópico(s)Proteins in Food Systems
Resumomelting milk fat, without losses of the short-chain fatty acid composition.
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