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

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dc.contributor.authorFarfán, Mariel
dc.contributor.authorÁlvarez, Alfredo
dc.contributor.authorGárate, Alan
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-05-24T20:26:45Z
dc.date.available2021-05-24T20:26:45Z
dc.date.issued2015
dc.format.extent6 páginas
dc.fuente.origenConveris
dc.identifier.doi10.17113/ftb.53.03.15.3854
dc.identifier.issn1330-9862
dc.identifier.urihttps://doi.org/10.17113/ftb.53.03.15.3854
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/59378
dc.issue.numeroNo. 3
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final366
dc.pagina.inicio361
dc.revistaFood Technology and Biotechnologyes_ES
dc.rightsacceso abierto
dc.titleComparison of chemical and enzymatic interesterification of fully hydrogenated soybean oil and walnut oil to produce a fat base with adequate nutritional and physical characteristicses_ES
dc.typeartículo
dc.volumenVol. 53
sipa.codpersvinculados71999
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