Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification
Shuo Zou, Jun Zhou, Yilin Du, Jianqiang Cheng, Yong Wang, Zhen Zhang
Topics & Concepts
Interesterified fatFood sciencePalm stearinSoybean oilChemistryTallowFlavorRaw materialFatty acidPalm oilEnzymeOrganic chemistryLipaseFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality