Utilisation of palm oil and palm oil fractions in the preparation of edible fat products by interesterification reactions.
| dc.creator | International Conference on Palm Oil Product Technology in the eighties.Proceedings | |
| dc.creator | Banerjee, K. | |
| dc.creator | Bhattacharyya, D.K. | |
| dc.creator | Dagupta, J. | |
| dc.date | 1983. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=19104 | |
| dc.language | eng | |
| dc.publisher | Kuala Lumpur : ISP, | |
| dc.subject | Aceite de palma | |
| dc.subject | Fraccionamiento. | |
| dc.subject | Glicéridos | |
| dc.subject | interesterificación | |
| dc.subject | mezclas de aceites | |
| dc.subject | Propiedades físicas | |
| dc.subject | Reacciones químicas. | |
| dc.subject | Usos comestibles | |
| dc.title | Utilisation of palm oil and palm oil fractions in the preparation of edible fat products by interesterification reactions. | |
| dc.type | text |