artículo
Comparison of chemical and enzymatic interesterification of fully hydrogenated soybean oil and walnut oil to produce a fat base with adequate nutritional and physical characteristics
Fecha
2015Registro en:
10.17113/ftb.53.03.15.3854
1330-9862
Autor
Farfán, Mariel
Álvarez, Alfredo
Gárate, Alan
Bouchon Aguirre, Pedro Alejandro