Enzymatic interesterification of palm and coconut stearin blends
Version of Record online: 26 JUL 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 11, pages 2259–2265, November 2012
How to Cite
Khatoon, S., Khan, M. I. and Jeyarani, T. (2012), Enzymatic interesterification of palm and coconut stearin blends. International Journal of Food Science & Technology, 47: 2259–2265. doi: 10.1111/j.1365-2621.2012.03096.x
- Issue online: 24 OCT 2012
- Version of Record online: 26 JUL 2012
- (Received 21 December 2011; Accepted in revised form 24 April 2012)
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